Squid Croquettes with Piquillo Peppers and Rice Pilaf

· 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.