Tomato rice pilaf with squids

Lent period started yesterday and for the next few weeks I will try to present you some of the most delicious and interesting fasting recipes we have in Greece. You don't need to be a Greek or religious to follow this type of dishes. If you are vegetarian or vegan or even just somebody who likes to eat something different than meat all the time then here you'll discover some delicious ideas to enjoy with your family and friends. I start with a traditional recipe to enjoy squids in a different way. A rather common and popular way of cooking squids in Greece but in this version there is a novelty. To make your life even easier, canned (in tomato sauce) squids are used and believe me nobody would be able to tell because they compare very favourably to the fresh or frozen squids- their taste is nice and they are tender in texture. In this recipe we use a variety of rice (of Greek origin) called "Nychaki", as it is broadly known. It is a white long-grain variety and it is ideal for  plain rice and pilafs but also can be used in some kind of stuffings. I don't expect you to find the same variety in your country but if you can then it is worth trying it out. Otherwise choose a variety that it is appropriate for such kind of recipes

Adapted from "Cook Book" magazine of "ETHNOS" newspaper

Ingredients (for 4 people):
2 tins of squids, in tomato sauce (about 200gr. each)
1 yellow onion, finely chopped
2 tea-cups of tomato purée (passata), from a bottle or carton
1 ripe tomato, peeled
2-3 tbsp of flat-leaf parsley, finely chopped
1-2 tbsp of dill, finely snipped (my addition)
1-2 cloves of garlic, minced
1 ½ tea-cup of rice (see notes on top)
3 tea-cups of water
1 glass of dry white wine (my addition)
½ tea-cup of olive oil
1 tsp of salt
1 tsp of black pepper
1 pinch of sugar

Method:
Cut the tomato into small cubes and keep in a bowl along with the juice.

In a deep heavy-bottomed frying pan warm the oil in medium heat and sauté the onion until it gets lightly coloured. Empty the tins with the squids into the pan and sauté for 1-2 minutes stirring with a wooden spoon. Pour over with the wine and leave for 1 minute until the alcohol is evaporated.

Add in the pan the tomato purée, the fresh tomato with its juice, the garlic, the sugar, season with salt and pepper and leave the food to come to the boil.

Add the rice in the pan and gently stir the food. Add the water and turn the heat to medium-low. Add the dill and simmer the food, having the pan semi-covered, for about 25-30 minutes until most of the liquids are evaporated while shaking the pan from time to time.

Serve immediately, sprinkling on top with the parsley.