Hotel Boškinac, Novaljsko polje bb, Novalja, Chef Boris Boškinac, www.boskinac.com

Ingredients (4 persons):

• 500g Arborio rice
• 500g calamari
• 200g tomato
• 200g mushrooms
• 1 onions
• 50g butter
• 1 table spoon homemade Pag cheese
• ½ tea spoon safran, finely chopped
• 200ml fish stock
• salt, pepper

Recipe:

Fry the oninon in a bit olive oil an butter, add the safran and the rice.
Put some water in and cook it for a while until it is al dente.
Then you have to put the sliced tomato and mushrooms, butter, safran and Pag chesse, pour some fish stock, add salt and pepper and cook it until the rice is done.
In the meantime fry calamari separatly for some minutes.
Serve rice with calamri on the top.