Ingredients
- Calamari (squid), sliced0.5 kilogram
Rice2 cup- Large onion, chopped4 piece
- Tomato, large, chopped3 piece
- Large garlic clove, minced4 clove
- Green chili pepper, minced2 piece
Bell Pepper1 piece
Dried Coriander2 tablespoon
Tomato Paste2 tablespoon- Chopped parsley3 tablespoon
Black Pepper1 teaspoon
Vegetable Oil0.3 cup- Salt to taste0
Steps
- 1
Sauté 3 onions in oil until they turn golden, then add the squid and stir.
10 minRequired Tools:
Frying Pan - 2
Add a mixture of garlic, coriander, and chili pepper to the squid and stir over low heat. Add 2 chopped tomatoes and stir, letting it simmer for 5 minutes until the ingredients boil.
5 min - 3
Add half a liter of boiling water with tomato paste to the mixture, and let it cook until the squid is 90% done, then add the chopped parsley.
10 min - 4
Let it cook until the squid is done and serve hot.
5 min - 5
For the sayadiya rice, sauté a chopped onion in oil until it darkens significantly.
10 minRequired Tools:Frying Pan - 6
Add 2 cups of boiling water with salt and black pepper, cut the bell pepper in half, remove the seeds, and add it to the boiling water.
5 min - 7
Add the washed rice, let it absorb the water, and simmer until fully cooked. Serve with the tagine.
10 min
Nutrition Facts
Riceper 100gBell Pepperper 100gDried Corianderper 100gTomato Pasteper 100gBlack Pepperper 100gVegetable Oilper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.