Featured Recipe - Sautéed Calamari with Rice

Try the following dish using some of our native products: calamari and rice. This coastal area, once one of the nation's main rice producers, still has places that sell locally grown rice (make inquiries at Brookgreen Gardens, Murrells Inlet farmers' markets, and Barefoot at the Beach).

This recipe serves 6.

INGREDIENTS:

  • 1 Pound Calamari
  • 3 Tablespoon Extra Virgin Olive Oil
  • 2 Cloves of Fresh Garlic (Minced)
  • Dash of Fresh Ground Pepper + Dash of Salt
  • 1/2 Cup Fresh Chopped Parsley
  • 1/2 tablespoon Lemon juice
  • 2 Cups Cooked Long Grain Rice
  • 2 Cups Water
  • 1 Tablespoon Butter or Margarine
  • 1 Lemon For Garnish [optional]
  • Cilantro For Garnish [optional]

DIRECTIONS:

  • In a large skillet heat olive oil on medium-high heat till hot. Sauté the calamari until each piece is golden brown (cook in small batches). Once the calamari is sautéed, place the cooked calamari on a warming tray or somewhere to retain the heat without cooking further.

  • In the same skillet, cook the minced garlic with extra olive oil if needed until golden brown and at its full aroma stage. Toss the calamari back in and sauté an extra 3 to 5 minutes, adding cilantro plus salt and pepper to suit your taste.

  • For the final stage, add the cilantro mixture to the rice and then toss them together lightly or serve the sautéed calamari on top of a bed of freshly cooked hot rice in a decorative layer draped over the rice.

  • For either, top off the dish with a sprig of fresh cilantro and a wedge of lemon. Then serve immediately.

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