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Calamari Stew with Saffron and Cilantro Rice
Ingredients
  • 1 pound fresh or frozen squid (bodies and tentacles), defrosted if frozen
  • 1⁄2 teaspoon saffron threads
  • 4 tablespoons olive oil
  • 1 cup chopped onion
  • 1⁄4 cup diced (1⁄2-inch) celery
  • 2 teaspoons chopped garlic
  • One 14 1⁄2-ounce can diced tomatoes
  • 1⁄4 teaspoon herbes de Provence
  • 1⁄2 teaspoon salt
  • 1⁄2 teaspoon freshly ground black pepper
  • Cilantro Rice (recipe follows)
  • 1 tablespoon chopped fresh chives
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