Cuisine: Spanish
Preparation time: 50 min.
Difficulty: Not Evaluated
Flavors:
HOW TO COOK
Take an ovenproof ceramic dish, pour it in vegetable oil and heat, then put onions, tomatoes, garlic and parsley and lightly fry them. Then put in a pan of squid, lightly salt and pepper, add a little cayenne pepper and cinnamon, cover and cook in their own juice for 30 minutes on low ogne. After
this pour rice and give it some time as a cook in the juice squid, and then fill boiling water, increase the heat and bring the water back to a boil. Until the rice is cooked, take the bubble with the liquid remaining after the cut squid, tear it, pour the liquid into a cup and dilute it with a few tablespoons of hot water in which cooked rice and squid.When the water starts to boil in a saucepan, pour the liquid into it from a cup. Mix well, cover with a lid and rice continue to cook for 15-20 minutes, adding, if necessary, boiling water, as long as it is soft. You will get very dry rice black.
INGREDIENTS
Recipe rice with squid in Spanish
Rice - 250g
- Squid (large size) - 500-750g
- Vegetable oil - to taste
- Onions (large, chopped) - 1 piece.
- Tomato (Scald, peel, remove seeds and cut) - 1 piece.
- Garlic (finely chopped) - 4 cloves
- Parsley (fresh herbs, finely chopped) - 3 tablespoons
- Salt and pepper - to taste
- Cayenne pepper, cinnamon (pounded) - to taste
- Boiling water - 2 cups.
