Profand Recipe Box: rice with squid and mushrooms

INGREDIENTS

• • 200g round rice
  • 1 medium onion
  • 2 cloves garlic
  • 150g of assorted mushrooms
  • 300g of Indian Squid Profand
  • 150g of crushed tomato
  • 650g of seafood or fish broth
  • 4 tablespoons olive oil

ELABORATION

• • Heat 2 tablespoons of olive oil in a frying pan or paella pan and fry the squid rings until golden brown.
  • Remove the squid rings and place them on a plate.
  • Add another two tablespoons of oil and sauté the onion and garlic until tender and fragrant.
  • Add the mushrooms and sauté until they release their juices and soften.
  • Add the tomato sauce and reduce by half, stirring occasionally.
  • Add the rice and stir-fry for one minute, until it becomes slightly transparent and shiny.
  • Pour in the hot broth and cook over medium heat for 16-18 minutes, or until the rice is tender. Note that cooking time may vary depending on the type of rice used.