Serves 4
8 medium-sized squid
400g of chopped tomatoes
1/4 cup of red wine
1 teaspoon sugar
Olive oil
1 small onion
1 small fennel
1 clove of garlic
75g of rice
150ml vegetable stock
1 sachet of saffron
a pinch of red pepper
1/2 cup white wine
parsley
salt
pepper
Clean the squid and chop the tentacles. In a saucepan cook the onion, chopped and cleaned. Clean and chopped fennel and garlic with a little oil for about 10 minutes. Clean the squid and chop the tentacles. In a saucepan, sauté the chopped onion and clean, clean and chopped fennel, garlic with a little oil for about 10 minutes. Add the chopped tentacles and rice and then flavor. Pour in the white wine and add four tablespoons of tomato paste, saffron and stock. So bring cooked rice adding salt, pepper and chopped parsley. Fill to about 3/4 the squid with the rice mixture and close with a toothpick. In a saucepan, heat the oil, add the tomato pulp remained red wine and a teaspoon of sugar, cook for 2 minutes and add the squid. Continue to cook covered for about half an hour – 40 minutes, adding a little water if necessary.
