• 2 bags of Paella Rice (Bomba house rice)
• 3 pounds of Squid cut in rings and the tentacles
• 4 garlic cloves minced
• 1/2 onion shopped
• 1/2 green bell pepper shopped
• 1/4 cup red diced pimentos
• 1/2  cup green peas
• 2 lts. (2 Qtrs.)  Ink stock
• 2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup  extra virgin olive oil

Cooking Instructions

Add oil to the skillet, then add the garlic, peppers & onion  and sauté for few minutes at high heat. Then add the Squid and cook for 6 minutes. Add the Squid Ink stock and the rice, salt & pepper, the pimentos and the green peas, stir it a little bit. Bring to a boil, cover, lower the heat and cook for 30 minutes. Serves. 10.