INGREDIENTS (SERVES 4)
- 1 small white onion, roughly chopped
- 1 small green & red pepper de-seeded & diced
- 1 small garlic clove chopped
- 6 tablespoons of olive oil
- 1 kg cleaned squid, cut into 1/2-inch pieces
- Salt & Pepper
- 2 small pieces of fresh bay leaf, Thyme
- 1 or 2 soup sized spoons squid ink approximately, (available on amazon.co.uk)
- Pre Cooked uncle bens rice
METHOD
- Heat the olive oil in a frying pan or a sauté pan, add chopped garlic and fry until a very dark brown, add the fresh bay leaf, diced red & green peppers until they are soft.
- Put the squid in a pan to boil for a few minutes, drain off in to a jug and keep.
- Add the chopped squid to the pan, sprinkle with salt, and stir quickly
- After that add the squid stock with enough to cover all of the squid leave until boiling and add the squid ink.
- When it’s ready add the cooked rice and mix all together.
- Leave to stand for a few minutes for the rice to absorb the inky stock Then serve and garnish.
El Pirata Mayfair, www.elpirata.co.uk
