red pepper 6 Unit
100 g rice
150 g Chipiron
We started chopping the onion, garlic and leeks, poached it in a pan with little oil
The Chipiron Chop into small pieces and add it to the pan. Lightly fry a little and add the rice. We cover everything with water, salt, and a bag or two of squid ink. We left about twenty minutes cooking over medium
Sauté the peppers in a pan integers, using very little oil
Serve alongside rice piientos.