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1
Remove the innards from the squid body.
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2
If there is an ink sac, remove carefully from the innards.
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3
Keep the ink sac in the fridge.
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4
Slice the squid body into rings (5 mm wide).
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5
Use the tentacles and the fins if you like.
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6
You don't need to clean the rice as you usually do.
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7
Just rinse quickly and drain in a colander.
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8
Cut the asparagus into 2 cm lengths.
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9
If you can't obtain an ink sac from your squid or you need more ink, use or add more store-bought squid ink.
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10
Heat 2 tablespoons of olive oil in a frying pan and add the garlic.
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11
Saute over a low heat to infuse the oil.
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12
Add the squid rings and saute quickly.
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13
Add the squid ink.
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14
Mix well over a low heat.
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15
Increase the heat to high.
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16
Add the rice and mix well.
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17
Add 2 tablespoons of olive oil and stir thoroughly.
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18
Add the water, soup stock cube, and salt and stir all together.
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19
Add the asparagus.
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20
Once it starts to bubble vigorously, cover with a lid and reduce the heat to low.
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21
Cook for 15-20 minutes.
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22
If you don't have a suitable lid, use aluminum foil to cover.
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23
The heat should look like this in the photo.
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24
Meanwhile combine the aioli ingredients.
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25
By adding a small amount of milk, you can soften the strong flavour of the garlic.
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26
After it's cooked, stir all together and serve at the table at once.
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27
Serve with lemon wedges and the aioli.
