Today I prepared a simple paella rice and squids, but is so rich that I wished I tell thee, because it has a lot of flavor. I called rice and squid recipe because hardly wears nothing but those two ingredients, plus the broth and stir-fry.
Instructions: 1. Cut the squid into strips, after cleaning good inside and out and remove the pen and ink. The tentacles are also cut into pieces. Directly on the paella put 5 tsp of oil and 2 cloves of garlic filleted and when they start dancing remove them.
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Add the pieces of squid and fry letting loose its water (remove and reserve) and let it cook, stirring for about 6 minutes. At that time chop the vegetables into small pieces.
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Add the vegetables to the pan and fry the squid, leaving the tomatoes and peppers cooking for another 6-7 minutes. We add the rice and stir, then incorporate the saffron diluted in the fish broth and water released squid.
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Calculate a ratio of 2 ½ to 3 times the volume of rice, which will have to add between fish stock and water squid. Cook for 7 minutes over high heat and 8 over low heat so that the rice is cooked.
See full recipe at: http://ift.tt/2bpZIxJ
bon appetit
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