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Spanish rice-stuffed squid

www.olivemagazine.com
  • 60 minutes
  • Serves 4

INGREDIENTS

4 tbsps

olive oil

75 gs

chorizo

1

onion

2 cloves

garlic

100 gs

basmati rice

100 mls

white wine

3

plum tomatoes

200 mls

chicken stock

700 gs

squid 4

1 leaf

flat parsley ½ a bunch

1 serving

salad to serve

1 serving

crusty bread to serve