Pressure Cooker Squid Rice
A hearty one-pot seafood dish where tender squid and fluffy rice come together with garlic, onion, and fresh parsley. Fast, satisfying, and full of oceanic depth — a weeknight winner the whole family will enjoy.
🛒 Ingredients
6 servings
- 1 kg (2.2 lb) fresh squid, cleaned
- 3 medium onions, finely chopped
- 8 garlic cloves, minced
- 1 bay leaf
- 1 small bunch fresh flat-leaf parsley, chopped
- 50 ml (3½ tbsp) extra-virgin olive oil
- 350 g (1¾ cups) long-grain rice
- Salt, to taste
- Freshly ground black pepper, to taste
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Directions
- 1
Clean the squid by removing the transparent quill and innards. Rinse under cold running water and cut into rings or bite-sized pieces. Keep the tentacles — they are packed with flavor and texture.
- 2
Heat the olive oil in a pressure cooker over medium heat. Add the onions and garlic and sauté for 3–4 minutes until softened and lightly golden.
- 3
Add the squid pieces, bay leaf, and half the parsley. Season generously with salt and black pepper and stir well to combine.
- 4
Seal the pressure cooker and cook at high pressure for 20 minutes from the moment steam releases. Remove from heat and allow pressure to drop naturally before opening.
- 5
Stir in the rice and pour in approximately 700 ml (3 cups) of hot water, so the liquid sits about 2 cm above the rice. Taste and adjust seasoning.
- 6
Reseal the pressure cooker and cook at high pressure for another 8–10 minutes. Rest off the heat for 5 minutes before opening the lid.
- 7
Finish with the remaining fresh parsley and serve straight from the pot. Leftovers freeze well for up to 30 days.
💡 Chef's Tip
A splash of dry white wine added with the squid deepens the flavor considerably. Swap the water for homemade fish stock for an even richer result.
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