1 cup fish stock ( I made my own and had it frozen),
1 tablespoon oregano,
salt pepper.
The sauce....
1/2 capsicum,
2 tomatoes,
1 tablespoon chopped olives.
Instructions
I 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.
Toothpick the end and fill.
In the bottom of cooker, 2 tomatoes, roughly chopped, 1/2 capsicum and 1 tablespoon of chopped olives.
I cooked on slow for 2 1/2 hours on low.
I removed the tubes and turned the cooker to high to thicken the sauce and then I pured the sauce.