- Step 1
Heat half the oil in a large saucepan over medium heat. Add leek. Cook, stirring, for 3 to 4 minutes or until softened. Add rice. Stir to coat. Add stock. Bring to the boil. Reduce heat to low. Cover with lid. Cook for 10 minutes or until liquid is absorbed.
- Step 2
Meanwhile, heat remaining oil in a large non-stick frying pan over medium heat. Cook calamari for 2 to 3 minutes or until just cooked through. Transfer to a large bowl. Add tomato to pan. Cook, stirring, for 2 minutes or until softened.
- Step 3
Add tomato, basil and rice mixture to calamari. Stir to combine. Season with salt and pepper. Serve.
Calamari hoods are also available already cleaned. You'll need 400g for this recipe.