- 2 glasses of rice
- 2 cans of squid in its own ink
- 1 medium onion
- 4 garlic
- Bay leaves
- White wine
- Olive oil
- White pepper
Chop the onion and peel the garlic cloves. Place the olive oil in the bottom of the pan and add the onion over a very low heat so that it does not burn.
When the onion is half poached, add the garlic cut into thin slices and cover the pan leaving it for a few more minutes. Next we put a bay leaf. We will measure the rice in a medium glass of water (2 glasses) and we will add it to the poach (we will stir it well).
Put the water in proportion to the double of water for the glasses of rice and a little more so that it is soupy, in this case we will put 5 glasses of water.
At this point we add the white wine, a pinch of white pepper, a splash of cognac, the salt and let it cook until it is "al dente".
This is when we are going to put the chopped parsley and the squid cans in their own ink, leave it for a few more minutes until the water is consumed and remove it from the heat for 7 minutes with the casserole covered.