Serves 6

Ready in 40 minutes

200 grams chorizo

500 grams cream

1 shallot

one third of a glass of dry white wine

a pinch of saffron

2 tbs extra virgin olive oil

250 grams red rice

400 gram squids

3 tbs extra virgin olive oil

half tsp black pepper

salt

Boil the rice in salted water as per directions.

Chop finely the shallot and stir fry it in heated olive oil.

Add the chorizo chopped and stir-fry (medium-low heat) for 8/10 minutes.

Rise the heat to high and add the wine – let evaporate completely.

Add the saffron and the cream and bring to a gentle boil. Retain from fire.

Blend the cream with a hand blender. Pass the sauce through a sieve and set aside in a warm place.

Meanwhile slice the calamari into half centimeter thick slices. Heat the olive oil into a pan, add the pepper and add the squids, stri fry them for 4/5 minutes (no more than that otherwise the meat will get hard). Season with salt.

Prepare the plate: with a pastry cutter prepare directly onto the plate a small cake of rice (press it very well). Put the stir-fried calamari on top and season the base of the rice cake with the sauce. Serve immediately.