Powdered Rice II

Ingredients for 4 servings:

• 250 g rice, risotto rice
• 1 kg squid(s)
• 1 onion(s)
• 3 tomatoes
• 1 bell pepper(s), green
• 2 garlic cloves
• 1 pepper, red
• 1 ½ glasses of red wine
• salt and pepper
• olive oil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Rice with squid

Clean and gut the squid, removing the eyes and mouth. Wash under cold running water and cook over low heat in a covered saucepan in boiling salted water mixed with the wine. When cooked (approx. 45 minutes), let it cool in the broth. Drain and cut into pieces, keep warm; pour the broth through a fine sieve. Clean the tomatoes and bell peppers, removing the seeds and ribs, and cut the tomatoes into pieces and the bell pepper into strips. Peel the onion and chop it with the peeled garlic. Gently fry both in a pot (preferably clay) in olive oil, along with the tomatoes and bell peppers, salt and paprika, and the chili peppers, whose seeds and ribs have been removed and finely chopped. Let it simmer while stirring. When the vegetables are tender, bring the squid broth to a boil, thinned with a little water if necessary (if it is not enough to cook the rice). Add the rice and cook until it has completely absorbed the liquid. Serve the rice on a platter with the squid pieces.