Serves 10
2 kg clean squid; 500 g snail kernel; 200 g onion; 1 red pepper; 1 can of peeled tomato; garlic, salt and piripiri; white wine; parsley and coriander; 4 l fumet or fish stock; 1 kg medium grain rice; dry oregano.
Preparation:
1. Lightly fry the garlic and chopped onion in olive oil.
2. Add the chopped garlic and the pepper into julienne.
3. Add the squid cut into rings and let braise.
4. Freshen with white wine.
5. Add the fish stock and boil.
6. Add the rice and cook about 6 minutes.
7. Season with salt and piripiri, add the snail kernel and cook about 6 minutes more.
8. Flavor with oregano, chopped parsley and coriander.
9. Serve the rice loose.
Biocaracol is a company whose key process is based on the storage, packaging and sale of molluscs.