April 8, 2015
- Prep: 15 mins
- Cook: 2 hrs 30 mins
2 hrs 30 mins
2 hrs 45 mins
- Yields: 2
1I only had 2 squid tubes, so I used 1/2 chorizo, 1/2 onion, 1 clove garlic, fried these in a bit of olive oil, then added 1/4 cup arborio rice, pinch paprika, 1 cup fish stock, 1 tablespoon oregano, salt pepper.
2Toothpick the end and fill.
3In the bottom of cooker, 2 tomatoes, roughly chopped, 1/2 capsicum and 1 tablespoon of chopped olives.
4I cooked on slow for 2 1/2 hours on low.
5I removed the tubes and turned the cooker to high to thicken the sauce and then I pured the sauce.
Submitted by Greta Wathen
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