INGREDIENTS:
1 tablespoon olive oil 2 6-ounce cans calamares en su tinta (cuttlefish in its ink) 1/2 cup alcaparrado
2-1/2 cups short-grain rice 4-1/2 to 5 cups boiling water or chicken stock 2 teaspoons salt
1 teaspoon black pepper 1 Heat the oil in a saucepan with a tight-fitting lid and saute the calamares over medium heat for 5 minutes. Add the remaining ingredients. Bring the liquid to a boil. Reduce the heat to a simmer and cook until the liquid has evaporated.
2 Stir the rice, cover, and cook over very low heat for 30 minutes, stirring every 10 minutes.
