Preparation

• Prepare a mixture with the ripe tomato, peeled and seedless, the garlic cloves, and the fresh parsley. Blend everything with the stick blender and set aside.
• Bring the bottled water to a boil in a saucepan, to have it ready when it is necessary to incorporate it into the cooking.
• Cut the squid into small pieces, ensuring all pieces are a similar size to cook evenly.
• Sauté the squid in a casserole with olive oil over medium heat for 2-3 minutes until it begins to lightly brown.
• Add a bit of salt to the squid to enhance its flavor.
• Add the green pepper, diced into small cubes, to the pot. Sauté for 2-3 minutes until it begins to soften.
• Add the ground mixture passed through a food processor. Continue sautéing for 2-3 minutes, stirring well to integrate the flavors.
• Add the white wine to the pot to deglaze. Let the wine reduce and the alcohol evaporate, approximately 2 minutes.
• Add the boiling bottled water to the pot, stirring to mix all the ingredients well.
• Increase the heat to High, and when the water is vigorously boiling, add the rice evenly across the pot.
• Boil the rice on High heat for 6 minutes, ensuring it does not stick to the bottom.
• Reduce the heat to LOW and continue cooking for an additional 6 minutes to allow the rice to slowly absorb the flavors.
• Add the tender peas and maintain the boil for another 3 minutes, until the peas are tender yet firm.
• Turn off the heat, cover the pot, and let it rest covered for 2 minutes to allow the flavors to fully integrate.