Tomato Rice
1 onion
1 garlic clove
20 g olive oil
1 tbsp mixed herbs, dried
500 g cherry tomatoes
300 g Jasmine rice
580 g water
1 tbsp vegetable stock
salt and pepper, to taste

Garlic Squid Heads
3 cloves of garlic
1 tsp salt
1 tsp pepper
½ tsp chilli powder
600g squid heads, cleaned
Olive oil for cooking


Tomato Rice

  • Place onion and garlic and chop 5 secs/speed 5. Scrape down bowl.
  • Add oil, mixed herbs and sauté 2 mins/120°C/speed 1.
  • Add the cherry tomatoes and liquidise 30 sec/speed 10.
  • Insert butterfly, then add the jasmine rice and cook on reverse for 1 min/speed 1.
  • Add the water, stock and salt and pepper to taste.
  • Cook for 25 min/100°C/speed 1/reverse.

Squid Heads

  • Place garlic in TM bowl and chop 5 sec/speed 5. Set aside.
  • Place salt, pepper and chilli powder into the bowl. Mix for 5 sec/speed 5, then scrape down the sides with the spatula.
  • Add squid heads to the bowl. Combine reverse for 5 sec/speed 3, or until calamari is well coated in marinade.
  • While tomato rice is cooking, place oil and garlic into a large frying pan over high heat.
  • Place squid heads in the pan for 2 minutes, then serve with tomato rice.

Cooks Tip

  • For a more saucy tomato rice, more water can be added if needed during the cooking process

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Tomato Rice and Garlic Squid Heads