INGREDIENTS:
- 5-6 small squid, cleaned
- 2 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, chopped
- ½ red bell pepper, diced
- 2 cups of pearl rice
- 32 oz of fish or vegetable stock
- A few threads of saffron
- Salt and pepper to taste
- ½ of a 15 oz can of peas or ¾ cup frozen green peas, thawed (optional)
INSTRUCTIONS:
- Clean the squid thoroughly and cut into rings. Use the tentacles, but be sure to remove the eye.
- Heat the oil in a heavy-bottomed large frying pan. Sauté the onion and garlic on medium heat. When the onion is golden, add the red pepper and continue to sauté, stirring often – about 5 minutes.
- While the onion mixture is sautéing, heat the fish stock in a sauce pan, but do not boil.
- Add the squid pieces to the onion mixture and sauté for 3-4 minutes. Add the rice to the frying pan and stir to coat rice with oil. Add more oil if needed and “toast” rice for about 2 minutes on medium heat, careful not to burn it.
- Pour in fish stock, saffron and stir. Add salt and pepper to taste. Simmer until rice is cooked, around 15 minutes. Add peas after rice is cooked, if desired. Remove from heat, cover and let rest for about 10 minutes, stir and then serve.
Source: Salu Salo Recipes
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