Ingredients:
400 g of rice (preferably bomba type)
500g squid or cuttlefish (can be frozen or fresh)
1 medium onion, chopped
2 cloves of garlic, chopped
2 ripe tomatoes, peeled and chopped (or 1 can of chopped tomatoes)
1 red pepper, cut into strips
1 glass of white wine
2 sachets of squid or cuttlefish ink (or enough to give it color)
800 ml of fish or seafood stock (you can use water with stock cubes)
extra virgin olive oil
Salt and pepper to taste
1 bay leaf
Lemon (for serving)
Preparation:
- Prepare the squid/cuttlefish: Wash and cut the squid or cuttlefish into rings or pieces, and reserve the ink.
- Sofrito base: In a pan, sauté the onion, garlic and red pepper with olive oil until softened.
- Add the tomatoes: Add the chopped tomatoes and cook for 5 to 7 minutes until you get a thick sauce.
- Cooking the squid/cuttlefish: Add the squid/cuttlefish and fry for 5 to 7 minutes.
- Add the white wine: Add the white wine and let it evaporate.
- Add the rice and ink: Add the rice and ink dissolved in the hot broth, mix well.
- Pour in the broth: Add the hot broth and bay leaves, season with salt and pepper and let it boil for 5 minutes.
- Cooking the rice: Cook over medium-low heat for 15 to 18 minutes until the rice is cooked.
- Serve: Let stand for 5 minutes and serve hot with lemon.