Arròs d'abordo amb calamar

• 40 ml extra virgin olive oil
• 200 g squid, cleaned and cut into pieces
• 100 g green bell pepper, cleaned and cut into pieces
• salt, to taste
• black pepper, to taste
• 2 garlic, peeled
• 3 ripe tomatoes, peeled
• parsley, small bunch
• 130 ml dry white wine
• 150 g bomba rice
• 750 ml mineral water
• peas

Preparation

1. Step 1 · 2 minutes
   Prepare the fisherman's picada by crushing the garlic, peeled tomatoes, parsley, and dry white wine together. Cook the picada for 2 minutes.
2. Step 2
   Heat the extra virgin olive oil in a casserole.
3. Step 3
   Add the squid to the casserole and season with salt and pepper.
4. Step 4
   Add the green bell pepper to the casserole.
5. Step 5
   Add the picada to the casserole.
6. Step 6 · 5 minutes
   Add the boiling mineral water to the casserole, season the broth with salt and pepper, and cook for 5 minutes.
7. Step 7 · 5 minutes
   Add the bomba rice to the casserole and cook gently for 5 minutes.
8. Step 8 · 3 minutes
   Add the peas to the casserole and cook for 3 minutes.
9. Step 9 · 2 minutes
   Let the rice rest for 2 minutes before serving.