John Myers
Ingredients for 4 servings:
- 750 g squid(s) with ink sac
- 1 lemon(s), juice
- 250 g rice (vialone rice)
- 1 bunch parsley, flat
- 1 onion(s), chopped
- 3 clove(s) garlic, chopped
- 7 tbsp olive oil
- 250 ml white wine
- 750 ml broth, hot
- salt and pepper
Instructions
Working time approx. 25 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 20 minutes
Chatterbox squid rice
Wash and clean the squid, carefully placing the ink sacs in a bowl. Cut the squid into thin strips. Marinate for 20 minutes with 3 tablespoons of olive oil and the lemon juice. Sauté the onion in the remaining oil, add the drained squid, and fry briefly. Then open the ink sacs and add them with the marinade and white wine. Simmer for about 20 minutes. Sprinkle with the rice, gradually add the hot stock, and cook while stirring. Season with salt and pepper. Please do not serve with Parmesan cheese. I prefer fish stock instead of stock. Serve sprinkled with parsley.
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