Squid in Ink Rice Bowls

There’s no need to build a sauce from scratch when a tin already contains one this good. Bogar’s squid pieces come in a rich ink sauce that turns a bowl of plain rice into a proper meal. Keep the additions simple: parsley, lemon and a little patience while the rice cooks. The important bit is to warm the squid gently and save every drop of sauce.

Serves: 2 light portions   Prep: 5 minutes   Cook: 20 minutes

Ingredients

• 2 x 110 g tins Bogar Squid Pieces in Ink, including all the sauce
• 150 g long-grain white rice
• Water, according to the rice packet, plus 2 tbsp for the sauce
• 2 tbsp chopped flat-leaf parsley
• 1/2 lemon, cut into wedges
• Salt, to taste

Method

1. Rinse the rice in a sieve until the water runs mostly clear. Put it in a saucepan with the amount of water specified on the packet and a small pinch of salt.
2. Bring to a boil, cover and reduce the heat to low. Cook according to the packet, usually 12–15 minutes, then remove from the heat and leave covered for 5 minutes.
3. During the final few minutes, empty both tins of squid and all their ink sauce into a small saucepan. Rinse the last sauce from the tins with the 2 tbsp water and add it to the pan. Warm over low heat for 2–3 minutes, stirring gently, until hot. Do not boil.
4. Fluff the rice with a fork and divide between two bowls. Spoon over the squid pieces and sauce. Scatter with parsley and serve with lemon wedges for squeezing at the table.