Bryn Mawr’s Squid Over Rice

1 skillet

3 onions - finely diced

2 cups green bell peppers - finely diced

2 cups red bell peppers - finely diced

1 cup olive oil

1 cup garlic cloves - chopped and salted

4 cups tomatoes - coarsely chopped

2 lbs fresh squid - cleaned and cut up

1 pack squid ink

2 lbs cuttlefish - cleaned and cut up

3 cups rice – cooked

1 cup water

6 cups fish stock

20 clams

1 lb peas – frozen

Oyster crackers

In a skillet, sauté the onions and peppers slowly in olive oil. Once the ingredients are brown, add the garlic and continue browning the mixture. Add in the tomatoes and cook the mixture until it is thick. Pour the onion/tomato mixture into a large bowl and set it aside. In the same skillet, sauté the squid, squid ink and cuttlefish. When the fish is halfway done, add in the rice and water. Cook for 7 minutes or until the water dissolves. Transfer the fish mixture into a large soup pot. Add in the onion/tomato mixture to the fish mixture. Pour the fish stock into the soup pot and stir the mixture thoroughly. Blend in the clams and green peas. Let the soup cook until the peas are tender and the clams have opened. Serve the soup with oyster crackers.