squid with saffron sauce rice

Author of this recipe: Victorina Newsome

Squid with saffron sauce rice

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Ingredients

• Squid, Saffron, Rice

Steps

1. To prepare the squid, you'll need: 1 lb (450 g) of fresh, drained, unpeeled and deveined fennel. 2 tbsp. kosher salt. 1 cup (240 ml) white wine. Salt and pepper to taste. In a large skillet, heat the olive oil over medium-high heat. Add the garlic and saute until fragrant, about 1 minute. Stir in the rice and cook, tossing to coat, until lightly browned, 2 to 3 minutes. Remove from the heat and set aside.

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• squid with saffron sauce rice