Rice with Squid Name: Nathalie Alcantara Base: Fort Drum NY Recipe: 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 Procedure: 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