Food: Arroz negro - cuttlefish rice

Serves 6

• 100ml olive oil
• 1 medium onion, finely chopped
• 1 green pepper, finely chopped
• 2 large garlic cloves, finely chopped
• 2 tomatoes, peeled and chopped
• 1 tsp paprika
• 500g cuttlefish or squid, cleaned and diced
• 1l fish stock (bouillon)
• 4 squid ink sachets
• 400g Bomba or bombeta rice
• sea salt and freshly ground black pepper

1 Heat the olive oil in a wide frying pan (skillet) or a paellera (paella dish) over a low-medium heat.

2 Add the onions, green pepper and garlic and sweat for about 2 minutes, until softened.

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3 Add the chopped tomatoes, paprika and cuttlefish or squid and gently cook for another 4–5 minutes.

4 Add the fish stock (bouillon) and ink sachets and bring to the boil. Season with salt and pepper, then add the rice.

5 Simmer for about 12–15 minutes, until the rice is cooked and all the liquid has been absorbed.

5 Remove from the heat and let rest for 3–4 minutes before serving. Serve with lemon wedges and alioli.