A Recipe by José Andrés

Ingredients

• 2.2 ml water
• 235g white rice
• 235ml canola oil
• 118ml canola oil
• 55g ginger, peeled and julienned
• Olive oil, as needed
• 226g fresh squid, diced
• 1 clove garlic, minced
• 1 tbsp minced ginger
• ½ green bell pepper, small diced
• 1 small to medium spanish onion, small diced
• 1 plum tomato, grated
• 1 bay leaf
• ¼ chile de árbol
• 2 tbsp white wine
• ¼ tsp squid ink
• 235g bomba rice
• 946ml coconut water
• 118ml coconut milk
• 4 scallops, sliced in half crosswise
• 1 tbsp minced cilantro, plus more for garnish
• Tamarind paste, for garnish
• 2 young coconuts, halved (optional)