Crown of rice

02267 CROWN of rice and STEWED SQUID INGREDIENTS for 4 PERSONS 250 g of rice, butter, 1/2 l.

of broth, 1/2 onion, carrot and celery, clove, 350 g of cuttlefish, extra-virgin olive oil, 1/2 glass of white wine, garlic, chilli, 300 g of tomatoes, parsley, 200 g of peas, bay leaf, salt, pepper.

Chopped carrot PROCESS, onion and celery.

1/2 onion Saute with a little butter, add carrot and celery, cloves and let flavour.

Add the rice, fry it, stir, add the boiling stock, cover the Pan and put it in the oven for 20 minutes.

no more mix.

When cooked add a knob of butter and separate the grains of rice, stirring with a fork.

Meanwhile clean the cuttlefish and chopped tomatoes.

Saute 1/2 the onion, garlic and a pinch of hot pepper in a pan with oil, add the cuttlefish and rosolatele for a little, pour the wine, let it evaporate, add salt and pepper and cook for 5 minutes.

In another saucepan, Saute 1/2 onion with bay leaves, add the tomatoes, peas and cook for 15? covered, add salt and pepper.

Add the cuttlefish, sprinkle the chopped parsley.

Pour the rice in a buttered bun mold and press with the back of a spoon.

Turn it upside down onto serving dish and put yourself at the center around the sauce of cuttlefish and peas.