Black rice

Heat the fish stock in a pot or saucepan from the beginning, so it will be VERY hot and ready for step 5. Pour oil in the paella pan (I don't have enough oil for 3 people, so I use a large iron pan). Peel the clove of garlic and when it is hot, add it, sauté it for a moment (so that the oil takes flavor) and pour the onion that you have already chopped into small pieces, let it brown.

Meanwhile cut the green bell pepper into small pieces and when the onion is browned, include it. Let the bell pepper cook well (some people feel bad if it is undercooked). Meanwhile, clean and chop the squid, not too small.

When the bell pepper is more or less done, include the squid. Poach them for a while (keep in mind that they will finish cooking when you add the broth), I usually leave them for 5 minutes or so.

Add the rice and sauté for 1-2 minutes and add the squid ink. Continue frying and stirring continuously to cook the ink for about 3-4 minutes.

Pour in the hot broth and no longer move the rice. Turn the heat up to high and let it boil for 7 minutes (test it to see if you need to add salt). Then turn it down to medium-low and let it boil for 7 min, this is where I include the shrimp in the middle of the process. Finally, turn it back up to high for another 4 min. Then, turn off the heat, cover it with a cloth and let it rest for 5 minutes.