We clean the chipins separating the ink, cut them into wheels and drain them.
| 🚻 | 🕘 | 🍵 | 🤯 |
| Ingredients to make rice with sepia: |
| 300 grs rice sepia 350 grs garlic 2 teeth green pepper 1 onion 1 tomato 2 fish broth 9 cups olive oil 8 tablespoons ñora 2 saffron some strands perejil salt |
Ingredients to make rice with sepia:
2. We heat the oil in a paellera and fry the peeled garlic cloves and clean and pepitous ñoras.
3. As soon as we brown, we take them out and crush it in a mortar along with the ink and parsley.
4. We fry on one side of the paellera Los Chipirones and in another the chopped onion and pepper and when the latter change color we add the peeled and cut tomatoes in pieces.
5. We fry without mixing with the chipins until everything is done.
6. Lets sauté the rice for a few minutes and watered with the boiling broth, the crushing of the mortar and the saffron and cook over live heat for 10 minutes, rectify salt and let cook for another 7 or 8 minutes over low heat.
7. If the rice was still hard, splashing with broth or water.
8. Cover and let stand for 10 minutes.
