Rice with Squid

Name: Rice with Squid
Yield: 6
Ingredients: 5 cloves of garlic, minced; 2 medium onions (200 g), chopped; 1/2 cup of olive oil (120 ml); 1 medium red bell pepper (130 g), seeded and chopped; 2 cups of rice (400 g); 1 kg of cleaned squid, cut into 2 cm thick slices; 2 cups of water (480 ml); 1 tablespoon of salt or to taste; Paprika sauce to taste; 1/4 cup of parsley

1
5 cloves of garlic, minced
2
2 medium onions (200 g), chopped
3
1/2 cup of olive oil (120 ml)
4
1 medium red bell pepper (130 g), seeded and chopped
5
2 cups of rice (400 g)
6
1 kg of cleaned squid, cut into 2 cm thick slices
7
2 cups of water (480 ml)
8
1 tablespoon of salt or to taste
9
Paprika sauce to taste
10
1/4 cup of parsley

Ingredients

1
5 cloves of garlic, minced
2
2 medium onions (200 g), chopped
3
1/2 cup of olive oil (120 ml)
4
1 medium red bell pepper (130 g), seeded and chopped
5
2 cups of rice (400 g)
6
1 kg of cleaned squid, cut into 2 cm thick slices
7
2 cups of water (480 ml)
8
1 tablespoon of salt or to taste
9
Paprika sauce to taste
10
1/4 cup of parsley

Directions

1
In a large pan, sauté the garlic and onion in olive oil over medium heat until they soften (about 3 minutes)
2
Add the red bell pepper and cook for another 5 minutes
3
Join the rice and stir-fry, stirring occasionally, until it starts to brown (about 3 minutes)
4
Add the squid and stir-fry for an additional 5 minutes
5
Add the water, salt, and paprika sauce
6
Stir well, cover the pan, lower the heat, and cook, adding more water if needed, until the rice is cooked (about 25 minutes)
7
Join the parsley and mix delicately
8
Serve immediately
9
564 calories per serving