Today I bring to you a rich and easy one-pot mediterranean style pilaf featuring a surpring combination of flavors. A low FODMAP and healthy meal for everybody to enjoy.
This rice pilaf’s main ingredient is calamari. And if you’re feeling adventurous try adding some ham (totally optional). Ham?! Actually it is quite unusual to see pork paired with seafood in a recipe but we Portuguese do it often. I’m thinking carne de porco à Alentejana, a traditional dish with marinated pork and clams and arroz à Valenciana, a Portuguese style paella with chicken, chorizo and seafood. A match made in heaven!
But what is a pilaf? A pilaf is a popular dish from the Middle East in which rice is cooked in a seasoned broth and fragranced with aromatics and spices. For this healthy version, the natural broth is made with water from cooking the calamari plus white wine. Turmeric and parsley perfume the dish, while chickpeas add consistency. I also use short grain rice to absorb more flavor.
Even if it looks challenging, you’ll see how easy it is to cook all in one pan. Just follow the step below and enjoy your pilaf.
Calamari Rice Pilaf
- 7 oz | 200 g calamari squid, cut into round strips
- 4 slices ham cut into small pieces (optional)
- 1 cup rice short grain
- 1 cup | 5,92oz | 168g chickpeas canned
- 3 tbsp olive oil OR garlic infused olive oil
- 2 cups water
- 1 cup white wine
- Pinch of salt
- 2 tbsp turmeric
- 1/2 cup freshly parsley chopped, plus more to sprinkle on top
- Heat the olive oil in a large deep pan over medium heat.
- Add the calamari and cook for 5-10 minutes or until squid turns white/pink, stirring frequently.
- Add the water and wine and bring to a boil. Let cook for 30 minutes in medium heat.
- Add rice, salt, turmeric, parsley, chickpeas and ham (optional).
- Bring to the boil, then reduce the heat to low.
- Simmer for 30 minutes or until water is almost absorbed and rice is tender. Give everything a good stir and season to taste, if necessary.
- Remove from the heat and serve with freshly chopped parsley sprinkled on top.