You will need
    • 4-5 servings of pilaf:
    • 1 Cup short-grain rice;
    • 3 the carcass of a squid;
    • one large onion;
    • one large carrot;
    • 5 cloves of garlic;
    • vegetable oil for lubrication;
    • 50 g butter;
    • salt to taste;
    • dried Basil to taste.
To your dish had a delicate texture and subtle taste, use short-grain rice – Krasnodar or special rice for paella. Squid is better to take the commander is a small, pinkish color. They are found in the far East. They taste better and not bitter with the taste of giant.
Prepare the foods. Squid rinse with cold water, remove innards, chitin chords, leather and films. If the skin and membranes from carcasses are separated bad under the squid with boiling water and then immediately put in ice water. After that, the skin is very easy to remove the stocking. Cut the squid into strips. Vegetables clean. Onion cut into small cubes, carrots grate on a coarse grater.
Thoroughly rinse the rice several times in cold water. Then pour boiling water over, add salt and cook the folding method. For this water for cooking, take more than it can absorb Fig. Cooked rice drain in a sieve and drain the excess water.
While the rice is cooking, prepare the squid with vegetables. Saute the onion until Golden brown in vegetable oil. Add the carrot and saute for 3 minutes. Then add the finely chopped garlic. Reduce heat, add butter and let it cook gently for another 3-4 minutes, stirring occasionally.
Add the vegetables sliced squid and cook, stirring, 2 minutes. Squid needs during this time hardly have time to coagulate. Season with salt and Basil, pour a quarter Cup of boiling water and remove from heat.
Connect the just cooked, hot rice with squid. Gently, from the bottom up stir and immediately serve. Thanks butter the taste of garlic in this dish is exquisite and goes perfectly with the squid.