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Squid Croquettes with Piquillo Peppers and Rice Pilaf


Squid Croquettes with Prielá Red Squid / Frinca 2 u
Rice 100 g
Vegetable broth 200 ml
Butter 10 g
Hair removal cream  
Squid Ink  


- Prepare the rice pilaf: sauté the rice in the butter. Add the boiling broth and season with salt and pepper. Cook 5 minutes over high heat and 20 minutes over very low heat and covered until all the water evaporates.


- Fry the Croquetas de Chipirón a la Tinta Frinca / Prielá.


- Arrange the rice on the bottom of the plate. Place the croquettes on top.


- Decorate each croquette with a drop of piquillo cream and squid ink.