Squid with Chili on a Bed of Rice

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Difficulty: 2
Spiciness: 2
Number of Servings: 4

A dish that represents the perfect combination. Lovers of seafood and spicy dishes will be satisfied this time.

Before cooking, thoroughly rinse the rice. Place it in a colander and rinse under running water until the water runs clear. Once the water is clear, drain the rice well.
Place a pot with an appropriate amount of water on the stove and add the rice. Salt the water to taste and wait for it to boil. Then cover the pot and cook the rice for about 8 minutes. Once the rice is cooked, remove the pot from the heat and let it sit covered for another ten minutes.
Meanwhile, thoroughly rinse the squid, dry it with paper towels, and cut it into rings. Rinse the chilies and cut them in half lengthwise. Use a sharp knife to scrape out the seeds and remove them, then slice the flesh into thin rings. Peel the garlic and finely chop it. Peel and rinse the onion, then slice it into thin rings.
Place a pan on the stove and heat it well, then add oil. Add the sliced squid to the pan and stir-fry over high heat for about 4 minutes. Once all the liquid released by the squid has evaporated, add soy sauce, garlic, and sugar to the pan. Carefully mix the ingredients and cook for an additional 2 minutes. Remove the pan from the heat and mix in the chili and onion.
Once the rice is ready, drain it if necessary and arrange it on plates. Top the rice with the squid. Drizzle the prepared dish with lime juice if desired or serve with a lime wedge on the side. Serve warm or cold.

The squid can also be prepared in a wok.