Squid feijoada

INGREDIENTS

500 g clean frozen squid

100 g frozen diced onion

2 garlic cloves

C. oil soup

2 carrots

1 can of chopped tomatoes

1 jar of cooked white beans

2 c. salt tea

200 g  basmati rice

2 strips of lemon (peel)

q parsley

 

PREPARATION

1. Place the squid in water to thaw more quickly.

2. In a saucepan, add the onion, the garlic cloves, peeled and squeezed, and the oil. Take to the fire.

3. Peel the carrots, cut them into thin half-moons and add them to the onion. Cover the pan and let it sweat for 5 minutes, over a moderate heat.

4. Add the squid, well drained, to the pan. Stir and when the squid is opaque add the tomato. Cover and cook over moderate heat for another 5 minutes.

5. Add the beans, season with 1 teaspoon of salt, cover and cook for another 20 minutes.

6. Next, in another pan, cook the rice in boiling water, seasoned with the remaining salt and 2 strips of lemon peel, for about 12 minutes.

7. Drain the rice in a mesh strainer. Sprinkle with the chopped parsley and serve with the squid feijoada.