500 g frozen squid and cleaned
300 g tricolor mixture of mini peppers
1 jar of tomato sauce and basil
300 g rice
1 tablespoon olive oil
8 dl water
2 teaspoon salt
1. Sauté the squid already thawed in a pan with the hot oil for 2 minutes.
2. Clean the seed peppers, cut them into strips and add them to the squid.
3. Add the tomato sauce and the boiling water and, once it has boiled, add the rice, season with salt, stir and cook covered for about 15 minutes.
4. Remove from heat, add basil leaves and serve immediately.