• Rinse frozen seafood under cool water. Set aside in a bowl, cover, and place in the refrigerator until ready to use.

  Note: If using additional squid as I did, rinse (cleaned) pieces under cool water and cut the body into ½ inch rings, leaving the tentacles whole. Place in a bowl and set aside in the refrigerator until ready to use.
• In a caldero or dutch oven pot, add the oil and heat over medium heat for a few seconds.

  Add the chopped onion and stir. Cook for a few minutes until onions are translucent.
• Add the red pepper or red pimiento and garlic. Stir and cook for a few seconds.
• Add the sazon and sofrito. Stir and cook for 1 minute.
• Add the squid rings and tentacles to pot. Stir and cook for 1-2 minutes.
• Add the seafood mix to the pot and stir. Cook all contents together for 1-2 minutes.

  Do not cook longer! (You will start to notice the seafood starts to release its own natural juices which add amazing seafood flavor to the rice!)

Rinse and Cook the Rice

• While the seafood is sauteing, add the 2 cups of uncooked rice to a bowl with enough water to cover.
• Using your hand, move the rice around in the bowl.

  You will start to see the water turn cloudy white.

  (This is the talc coating "peril" that helps preserve rice)
• Strain rice and repeat the process until the water runs pretty clear about 2 or 3 times.
• Add the rice to the pot and then add 1½ cups of water.

  Note: You will know you have added sufficient water when a large spoon can rest on top of rice almost fully submerged, (look at post for reference)

  Add more water if needed or remove some if needed.
• Add salt to taste to pot. Stir all together. (Note: For this much rise, I add about a teaspoon of salt)
• Leave rice uncovered and bring to a boil.

  Allow water to evaporate from rice, for about 5 minutes. (You will start to see bubbles start to form on the top of rice.)
• After water has evaporated, use a large spoon and stir rice in a circular motion.

  Note: Be careful not to stir so hard as to disturb the “pegao” (crispy bottom) that has built on the bottom of the pot.
• Lower heat to medium low and cover pot immediately with lid.

  Cook rice for 15 minutes. (DO NOT lift lid during this time or rice will stun and not cook well)
• After 15 minutes, lift lid and stir rice again.

  Top rice with chopped cilantro and cover the rice pot again.

  Cook for another 15-20 minutes.
• After 15 minutes, stir rice one last time.

  Rice is done and ready to serve. Enjoy!

Water Measurement for Long Grain Rice

• Add 3 cups of water.

  You will know you have added a sufficient amount of water when the spoon can rest on top of rice and is fully submerged.