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40 min
4 servings

350 g rice

1/2 onion

1 clove garlic

100 gr red bell pepper

50 gr olive oil

750 ml broth

3 sachets squid ink

Pitted black olives

1 Fry the onion, garlic and chopped bell pepper in oil.

2 Add the broth and squid ink, when it reaches 100 degrees add the rice. In about twenty minutes remove the rice and drain.

3Mold the rice to shape the body and head. Use long toothpicks to place the olives.


Use the bell pepper to make the eyes.

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