Shipboard Rice

Preparation

1. 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.
2. Bring the bottled water to a boil in a saucepan, to have it ready when it is necessary to incorporate it into the cooking.
3. Cut the squid into small pieces, ensuring all pieces are a similar size to cook evenly.
4. Sauté the squid in a casserole with olive oil over medium heat for 2-3 minutes until it begins to lightly brown.
5. Add a bit of salt to the squid to enhance its flavor.
6. Add the green pepper, diced into small cubes, to the pot. Sauté for 2-3 minutes until it begins to soften.
7. Add the ground mixture passed through a food processor. Continue sautéing for 2-3 minutes, stirring well to integrate the flavors.
8. Add the white wine to the pot to deglaze. Let the wine reduce and the alcohol evaporate, approximately 2 minutes.
9. Add the boiling bottled water to the pot, stirring to mix all the ingredients well.
10. Increase the heat to High, and when the water is vigorously boiling, add the rice evenly across the pot.
11. Boil the rice on High heat for 6 minutes, ensuring it does not stick to the bottom.
12. Reduce the heat to LOW and continue cooking for an additional 6 minutes to allow the rice to slowly absorb the flavors.
13. Add the tender peas and maintain the boil for another 3 minutes, until the peas are tender yet firm.
14. Turn off the heat, cover the pot, and let it rest covered for 2 minutes to allow the flavors to fully integrate.