Preparation

Sauté the onion, garlic and parsley in the hot fat. Add the squid, water or broth, wine, salt and pepper. When it starts to boil, add the cleaned and washed rice, if necessary.

Cook covered over medium heat, until the grain is soft and the rice looks dry. Lower the heat and simmer until ready to serve.

If you prefer less dark rice, add 1 small can of ground bell peppers to the sauce, and add the liquid from the can of peppers to the rice as part of the broth. The broth used in this recipe should be lean white fish, not fatty fish.

If you use fresh squid, prepare them as if you were going to make them in their ink.

After adding the tomato, salt and spices, add the ink with 2 cups of water. When the broth comes to a boil, add 1 1/2 cups of rice and cook over medium heat, about 1/2 hour or until the rice is tender.

Servings
6

Ingredients

  • 1/2 kilogram of long grain rice.
  • 2 tablespoons of olive oil.
  • 1 large onion.
  • 3 garlic cloves .
  • 3 sprigs of parsley.
  • 2 small cans of squid fillets in their ink or 2 cups of homemade squid.
  • 2 cups of water or broth.
  • 1 cup of dry white wine.
  • 1 tablespoon of salt.
  • 1/4 teaspoon of ground pepper.