1.5 lb squid or (2) 4 ounce cans Goya Cuttlefish

4 tbsp olive oil

1 large cooking spoon or 3 cubes Basic Sofrito

1 tomato, peeled, seeded, and chopped or 1 large cooking spoon tomato sauce

salt and freshly ground black pepper or Homemade Adobo to taste

1 pinch saffron threads or 2 tablespoons Achiote (optional)

1 teaspoon dried oregano, crushed

1 teaspoon ground cumin

2 tablespoon manzanilla pitted olives

2 tablespoons capers

1/4 cup dry red wine (optional)

2 cups short grain rice (grain optional)

3 cups fish or chicken stock

1 pimiento, cut into strips

3 garlic cloves, crushed

half cup olive oil

DIRECTIONS:

• If using fresh squid, clean squid, reserving ink sacs and tentacles.
• Cut squid into 1/2-inch-wide rings or into pieces.
• Chop tentacles.
• In wide, shallow casserole, preferably earthenware and about 12 inches across, heat oil.
• Add sofrito.
• Add squid meat (if using canned, empty complete contents) and saute for 5 minutes.
• Add tomato, adobo, oregano, cumin, olives, capers and saffron.
• Cover and simmer 30 minutes.
• If using fresh squid, break  ink sacs into cup and mix with wine.
• Pass mixture through sieve several times until most ink is extracted. Reserve.
• Add rice and boiling hot broth to casserole.
• Stir in ink mixture (if using canned just stir in wine).
• Season to taste with adobo or salt and pepper.
• Bring to boil and cook over medium-high heat, uncovered, and (stirring just once) for 10 minutes, or until rice is no longer soupy but some liquid remains.
• Decorate top with pimiento strips and transfer to oven (or continue to cook stove top under low heat 20 minutes or until rice is tender, if preferred).
• Bake 15 minutes, uncovered, until liquid is absorbed but rice is not quite done.
• Remove from oven, cover lightly with aluminum foil and let sit for 10 to 20 minutes.
• While rice is resting, make garlic sauce.
• Place garlic in  processor or blender.
• Very gradually, with the motor running, pour in oil.
• Blend until smooth. Serve separately.

BUEN PROVECHO!