4 medium squids, whole (600 g), or 400 g of cleaned squid with tentacles
2 tablespoons of olive oil
1 medium onion, cut into rings (100 g)
1 crushed garlic clove
3/4 cup of red wine (180 ml)
1 teaspoon of salt to taste
1 pinch of black pepper
2 tablespoons of tomato paste
6 cups of hot water (1.4 l)
1 1/2 cups of uncooked Arborio rice (300 g)
4 medium squids, whole (600 g), or 400 g of cleaned squid with tentacles
2 tablespoons of olive oil
1 medium onion, cut into rings (100 g)
1 crushed garlic clove
3/4 cup of red wine (180 ml)
1 teaspoon of salt to taste
1 pinch of black pepper
2 tablespoons of tomato paste
6 cups of hot water (1.4 l)
1 1/2 cups of uncooked Arborio rice (300 g)
Clean the squids
Cut the body into fine rings and keep the tentacles whole
In a large saucepan, heat the oil over high flame
Add the squid bodies and tentacles, onion, and garlic
Simmer for 10 minutes
Add the wine, salt, and pepper
Stir well, then cover and cook until the liquid has evaporated
Add the tomato paste and hot water
Cover again and simmer for another hour
Add the rice and cook, adding more hot water as needed, until it's creamy but still slightly al dente (around 20 minutes)
Transfer to a serving dish and serve immediately
347 calories per serving
Note: To clean the squid, first remove the skin, cut off the lateral flaps and separate the tentacles from the body
With your fingers, pull out the internal organs, cartilaginous part (known as "penis") and ink sac, taking great care not to break it
Wash the squid thoroughly
The ink sac can be frozen for later use in other recipes.
