Ingredients for 4 servings: 300 g of rice; 1/4 kg of squid rings; 2 garlic cloves,
chopped; 3 squid ink bags; 1 onion, chopped; 1 red tomato, finely chopped; fish
broth (double amount of it than rice + a bit more; ; 4 tbsp of olive oil; salt.
Preparation: Sauté the garlic and the onion in some oil, and after some mins
add the squid rings and continue to fry until liquid released from the rigs
evaporates. Now is time to add the tomato, stir it all with a spatula, allow some
simmering for 10 mins (checking out it doesn't runs dry).
Dissolve the squid in some warm fish broth. Now add the rice to the casserole
and sauté it for 2 mins, while stirring all. This done, add the broth (hot), stir all,
and allow some 15-18 mins to finish the recipe, although let sit the rice for 2
mins before serving.
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Rice and Mushrooms (Arroz con setas) (91)

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