Recipe Black Rice

Ingredients for 4 people
400g of round rice
5 fresh squid
4 bags of squid ink
1 onion
2 garlic cloves
1 glass of white wine
150 g of olive oil
2 litters of fish broth
Salt

Elaboration
Clean the fresh squid and cut into cubes. Reserve the squid. Reserve the inks. Peel and chop the garlic and onion and put them on the fire in our La Valenciana paella pan. You can choose the paellera of polished steel or the enameled paella pan, in both you will leave tasty rice. When they catch colour, add the freshly cut squid, cook them a little and add the rice. Recycle it, pour the fish soup (3 parts of soup for one of rice), put to the point of salt and cook for 20 minutes (10 minutes over high heat and 10 minutes over low heat.) If you like, serve the rice accompanied by “ajo-aceite” (garlic-oil)