300g rice

500g fresh or frozen squid, cleaned and cut into rings

1 medium onion, finely chopped

2 cloves garlic, minced

1 red pepper, diced

1 ripe tomato, peeled and chopped

1 c. with sweet paprika coffee

A pinch of saffron (optional for colour and flavour)

600ml fish or vegetable stock

3 c. with olive oil soup

Salt and pepper to taste

1 lemon, to serve

Fresh chopped parsley (for garnish)

Instructions:

1. Prepare the squid:

If using fresh squid, clean it by removing the ink pockets and membranes, then cut it into rings.

If using frozen squid, make sure it is completely defrosted before starting.

2. Add the vegetables:

In a large skillet or saucepan, heat the olive oil over medium heat.

Add the chopped onion and cook until translucent.

Add the garlic and paprika, then cook for another 2-3 minutes.

3. Add the squid:

Add the squid rings to the skillet and cook until slightly opaque, about 5 minutes.

4. Combine the spices and tomatoes:

Add the chopped tomatoes, sweet paprika and saffron.

Mix well and let stand for 5 minutes to allow the flavours to combine.

5. Add the rice:

Pour the rice into the skillet and mix with the vegetables and squid.

Refrigerate the rice for 2-3 minutes, stirring constantly to soak in the flavours.

6. Add the stock:

Pour the fish or vegetable stock over the rice.

Bring to a boil, then reduce the heat.

Cover the pan and simmer for 15-20 minutes until the rice is tender and has absorbed all the liquid. Stir occasionally

7. Seasoning:

Season with salt and black pepper to taste. If necessary, add more broth to adjust consistency.

8. Serving:

Serve hot, garnished with fresh chopped parsley and accompanied by lemon quarters for a touch of freshness.