Black rice

Rice 500g | baby squid (Almond size) 500g | Minced garlic 6g | Sweet paprika 10g | Saffron eq | Grated tomato 200g | Onion 400g | Oil 160ml | Salt 20g | Bay leaf 1u | Squid ink packets 8u | Fish and shellfish whitebait 1kg | Water 2’500l

Black Seafood broth
Cut an onion into large quarters, put it in a pot with hot oil to brown the onions. The minced garlic is added, then the fish and shellfish whitebait is added. It turns until lightly browned.
Paprika and a grated tomato are added and the mixture is left to fry a little.
Add the water and the bay leaf. Boil for 20 minutes and strain and add the ink.

Rice
Put the oil and a little salt in a paella.
The onion cut into brunoise is added and it is fried.
The sepionets are added
Add a little paprika and the remaining grated tomato.
Add the rice and fry it a little.
We add the seafood broth. For each measure of rice, three of broth.
We taste salt and rectify.
Cook the first 5 minutes over high heat and then the heat is lowered little by little until it is dry.