- 500 g rice round.
- 400 g squid.
- 6 tablespoons of olive oil.
- 2 cloves of garlic.
- 60 g butter.
- 1 kg of crushed tomatoes.
- 1 liter fish broth or water.
- chopped parsley.
- salt and pepper.
Carefully wash the squid, cut into strips of 1 cm. Leave whole .
heads. In a skillet, blondir garlic in a mixture of oil and butter. Add after the squid, salt and pepper. Cook over low heat +/- 20 minutes (the squid should be almost cooked). Add the tomato and then do well to return .
Add rice (you will first rinse with clear water), call back until translucent .
Top with fish stock (in cubic possibly) .
Mix and during cooking need, lay with additional broth. Adjust seasoning, top with a raw olive oil, sprinkle with chopped parsley and serve .