Black rice with squid

Heat some oil in the frying pan and add the sliced garlic, once it begins to brown add the squid rings together with some chopped parsley. Let them cook well and set aside.

In the same frying pan add another little oil and fry the onion and carrot with a little salt and pepper, add a grated tomato and a splash of red wine after five minutes, let it cook a little and add the sliced mushrooms.

Add the rice and marinate a little so that it seals. Then add the ink and the reserved squid, leaving some to put on top, mix and add the hot fish stock. I used homemade shrimp fumet. Let the rice cook and add more broth if necessary.