The chipirones in their ink with rice scab - Karlos Arguiñano
for 4 people
Fresh chipirones
Natural -cooked white rice
Onion
Crunchy mass
Leek
Fresh parsley
Green pepper and garlic
Olive and salt oil
Wink the chipirones in their ink in the traditional way until they are tender.Separate them from the sauce, plicate them and mix with the ink ensuring that there is a little dense mixture.Let cool circling to prevent them from drying out.
Stretch small portions (elongated rectangle) of crispy on a oven plate spread of olive oil, sprinkle abundantly with cooked rice and bake for 2 minutes at maximum temperature, trying not to burn the grain.
final and presentation:
Add a small portion of chipirones at the bottom of a bol of porcelain and nail the crunchy rice in the center.Sprinkle with a little finely chopped parsley.
Recommended dish for people with cholesterol, diabetic or hypertensive problems.Sporadic consumption in obese or with kidney failure.