Squid Rice

A typical Brazilian seafood and rice dish from Alex Atala's cookbook D.O.M.: Rediscovering Brazilian Ingredients published by Phaidon.

This simple, soulful dish is a play on a very typical Brazilian combination: seafood and rice. The pairing is quite common along Brazil’s roughly 4,000 miles of Atlantic coastline. In the northeast, seafood and rice appear as mocqueca, a stew with tomato and coconut. In the state of Bahia, Bobó de camarão, a dish of shrimp, dendê oil, manioc purée and coconut milk are served over white rice. – Editor’s Note

Click here to purchase your own copy of Alex Atala’s cookbook D.O.M.: Rediscovering Brazilian Ingredients published by Phaidon.


Herb Oil

  • 15 grams sage
  • 5 grams parsley
  • 5 grams fresh thyme
  • 2.5 grams oregano
  • 7 grams rosemary
  • 250 milliliters extra-virgin olive oil

Squid Rice

  • 350 grams fresh squid
  • 250 grams rice
  • 3 cloves garlic, finely chopped
  • 50 milliliters white wine
  • extra-virgin olive oil
  • salt and pepper
  • edible sprouts, to decorate

Serves 4


  1. For the herb oil, combine all of the ingredients, cover and leave to infuse in a refrigerator for one week.
  2. Clean the squid and separate the bodies from the tentacles. Remove the head and beak and discard, retain the ink sack and tentacles.
  3. Add the rice to the pan and allow to cook for a few minutes. Add the white wine and cook until reduced. Add 500 ml cold water to the pan, stir once, and leave to cook.
  4. When the rice is almost cooked, add the squid and mix well. Cook for 3 minutes and then remove from heat. Season with salt, pepper, and a drizzle of extra virgin olive oil.
  5. To serve, divide the rice between 4 serving bowls and garnish each with an edible sprout. Serve immediately.