Instructions: In a blender, chop the onion, green pepper, garlic, 2 slices of red roasted pepper. In a pan warm the olive oil over medium heat. Add the mix of the blender, sauta it for 2 minutes. Add the liquid from the red peppers. Saute for 2 minutes, stirring to avoid sticking to the pan. Proceed to add the white wine, diced squids chopped parsley, "ink sauce" of the squids. Stir thoroughly and cook for another 2-3 minutes. Add the rice and water, stir and bring to a boil. Continue by lowering the heat to medium and cover pan. Cook for about 30 minutes until rice is tender and loose. Garnish with the remaining red roasted peppers and 2 sprigs of parsley.

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