1. Sautee the onion, the garlic and the parsley in hot oil.
2. Add the squids, the water or stock, the wine, the salt and the ground pepper. When it comes to a boil, add the rice (washed if necessary).
3. Cook covered over medium heat, until the grains are soft and the rice looks dry.
4. Lower the heat and simmer until the time of serving.
If you prefer lighter colored rice, add to the sauce 1 small can of sweet red peppers, ground them and add the liquid from the pepper can to the rice to replace some of the stock. The stock used in this recipe must be from lean white fish, not an oily one.
If you are using fresh squids, prepare them just like squids in ink.
5. After adding the tomato sauce, the salt and the spices, add the ink with 2 cups of water.
6. When the broth comes to a boil, stir in 1 ½ cup of rice and cook over medium heat for about ½ an hour or until the rice is soft.
• 3 cups long-grain rice2 tablespoons olive oil
• 1 large onion
• 3 cloves of garlic
• 3 stalks of parsley
• 2 small cans of squid fillets in ink or 2 cups home cooked squids
• 2 cups water or stock
• 1 cup dry white wine
• 1 tablespoon salt
• ¼ teaspoon ground pepper