INGREDIENTS(2 diners)

• 200 g clean cuttlefish
• 100 g clean and chopped green garlic
• 100 g fine green asparagus
• 120 g round rice (albufera or the variety available in each area)
• 650 ml fish stock/fumet
• 2 tablespoons of grated tomato
• 1 tablespoon of ñora or choricero pepper
• 330 ml extra virgin olive oil (2 tablespoons)
• Salt to taste
• Chopped parsley for garnish (optional)

PREPARATION

• In a saucepan on low heat, add the oil and stir-fry the chopped cuttlefish, the chopped green asparagus and the garlic for 5 minutes with a pinch of salt.
• Add the grated tomato and the choricero pepper flesh. Cook for 3 to 4 minutes.
• Finally, add the rice, cook for a couple of minutes and add the hot stock.
• Cover the saucepan and cook the rice on medium heat for about 18 minutes. Turn off and allow to stand for 5 minutes.