Clean the squid, leaving the fins attached to the bodies.
| 🚻 | 🕘 | 🍵 | 🤯 |
| Ingredients for squid with crayfish: |
| For 4 people :: 8 squid 16 Cigalas 1 tomato 1 onion 1 green pepper 1 glass of white wine 3 cloves of garlic 200 gr. of rice water virgin oil extra hojiblanca salt pepper some strands of saffron pajil |
| ADDITIONAL CHARACTERISTICS: Popular in autumn-winter, ideal accompany with white wine |
Ingredients for squid with crayfish:
2. Remove the inks and dilute them in a little water with salt.
3. Put the bodies and tentacles to steamed in the fast pot 5 minutes since the steam begins to come out.
4. Peel the crayfish, reserve the tails and cook the heads and legs in a casserole with water, some parsley branches and a pinch of salt.
5. finely pica 2 garlic cloves, onion, pepper and peeled tomato.
6. Put to a casserole with a little oil. When brown a little, pour the white wine.
7. Add diluted inks in white wine and kitchen for 15 minutes. Crush the sauce and pass it through the Chinese.
8. Put some oil in a casserole, add the entire garlic clutch with skin and dorate it a little.
9. Add the rice and the cigala broth (double and a little), some strands of saffron and a pinch of salt.
10. Kitchen for 20 minutes.
11. Salpiment the tails of Cigala in a pan with a little oil.
12. Serve the squid, crayfish and rice to your liking.
13. Salsea with squid sauce.
14. If you decide to cook the cracks instead of saving them, put water with enough salt.
15. When it starts boiling, add the crabs, when the water boils again, remove the casserole from the heat and let stand for 5 minutes.
16. Everything you are looking for for your kitchen here.
