INGREDIENTS
Baby squid in its ink
Baby squid in olive oil
Artichoke hearts
Aioli sauce
Onion
Glass of white wine
White rice
Fish stock
Olive oil
Parsley
BUY BABY SQUID IN ITS INK
BUY BABY SQUID IN OLIVE OIL
BUY ARTICHOKE HEARTS
BUY AIOLI SAUCE
Rice and baby squid in its ink
6 rations
40 minutes
Difficult
PREPARATION
1
Cut the artichokes and squid in their ink and set aside.
2
Chop half an onion.
3
Pour olive oil into a frying pan or casserole dish over medium heat.
4
Add the onion and let it sauté without burning.
5
Add the rice.
6
Pour half a glass of white wine and stir until the alcohol evaporates.
7
Add the squid in their ink and all the juice.
8
Add the fish stock and increase the heat to medium-high.
9
Mix well and cook for 8 minutes over medium-high heat.
10
After 8 minutes, reduce heat to low.
11
Add the chopped ham.
12
After 7 minutes, turn off the heat and add the artichokes.
13
Cover with a cloth and let it rest for 4 minutes.
14
Garnish with squid in olive oil and aioli sauce to taste.
