INGREDIENTS
2
squid
80 g
rice
1 clove
garlic
3 sprigs
parsley
20 g
parmesan cheese
60 milliliters
water
1 serving
salt
1/2
onion
1 clove
garlic
1 sprig
rosemary
280 gs
canned tomatoes
200 milliliters
water
1 tsp
bouillon granules
1 tbsp
olive oil
1/4 tsp
salt
1 serving
bell pepper