Ingredients for 4 servings:
• 16 piquillo peppers
• 200 g rice
• 4 cloves garlic
• 2 tablespoons of olive oil
• salt
• 2 pack of 3x80gr Calvo Squid in its Ink or in American Sauce
Preparation
Chop the garlic and sauté in the olive oil.
Sauté the rice for several minutes and add then add 2 ½ times its volume in water. Cook during 17 or 18 minutes and then let sit for another 5 minutes.
Stuff the piquillo peppers with the squid. Serve with white rice.
These peppers can also be served with potatoes - boiled, baked or fried, or with cooked vegetables.
For the stuffing, mix the squid with a bit of rice or smashed potatoes. They will be more compact with a more mild taste.
