Black rice with choco

Sauté the onion, when poached add the chopped garlic and chopped squid or chopped poplars, sauté for 10 minutes and salt.

Add the grated tomato and a dash of white wine, let evaporate for a few minutes and add the rice.

In a glass with hot water dilute the ink sachets, if the squids have their own ink add it as well. Add the ink to the rice and the rest of the water, if you have fish stock better than water. Correct the salt and let the rice cook for about 20 minutes. And let it rest. I like to add the broth little by little instead of all together.