Ingredients for 4 servings:
• 600 g of squid in ink
• 1 onion
• 6 cloves garlic
• 4 tablespoons of oil
• 3 bay leaves
• 4 tablespoons white wine
• 300 g rice
• 900 ml fish broth
• Salt
Preparation
Drain the squid, saving the sauce.
Chop the onion and garlic and sauté in oil over low heat. After 5 minutes add the bay leaves, and a bit later the white wine. Turn up the heat for one minute and add the sauce from the squid.
Cook the mixture over low heat for 2 minutes and add the rice, stirring for another 2 minutes.
Add the fish broth and bring to a boil. Let cook, covered, for 2 minutes over high heat and then for 15 minutes over very low heat.
Remove the skillet from heat, add the squid and mix with the sauce and let sit several minutes.
