Rice salad with squid and green peppers

RICE SALAD to 02521 squid and GREEN PEPPERS INGREDIENTS for 4 PEOPLE 2 small dried chilies, a kg of clean squid rings, 2 onions, 2 red peppers, green peppers, 3 2 tablespoons of olive oil, 20 cl of dry white wine, 400 g of chopped tomatoes, 4 cloves of garlic, a small bunch garnish (thyme, parsley and Bay leaves tied with a cord), 250 g Arborio-type rice, salt, pepper.

Chop the peppers with their hands protected by a pair of gloves.

Rinse abundantly squid rings, Peel and chop the onions.

Clean the peppers and cut the flesh into thin strips.

In a saucepan, Brown the onions and peppers for 5-8 minutes, into the hot oil.

When onions begin to become translucent, add the squid, and continue cooking over medium heat, the time it takes to cook on all sides.

Add the wine, add the chopped tomatoes, crushed garlic, the bouquet garni, peppers, salt and pepper.

Stir, cover and let simmer for 20 minutes, stirring fresh focus.

Cook the rice in salted boiling water according to directions on package and drain.

When cooking squid is finished, remove sprig garnish, add the rice and stir.

Sprinkle with chopped chives and serve warm.