Because the flavor is not at odds with the lack of time. You do not believe it? Well, come on, we're going to cook.
500 g of squid
½ glass of white wine
1 bunch of fresh parsley
2 cups of boiled rice
2 garlic cloves finely minced
50 ml of extra virgin olive oil
In a Fast Click pan , sauté the garlic cloves.
When they are golden, add the sliced squid and sauté until they begin to brown. Add the wine and the juice of half a lemon.
Wait until it boils and the liquid has been almost completely consumed. Add the rice and finely chopped parsley and sauté until the rice is hot.
Serve immediately with a few thin slices of lemon.
Photography and recipe by Loleta .