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Squid Croquettes with Piquillo Peppers and Rice Pilaf

Ingredients

Squid Croquettes with Prielá Red Squid / Frinca 2 Units 
Rice 100g
Vegetable broth 200ml
Butter 10g
Crema de piquillo  
Squid Ink  

Preparation

· 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.

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