Black rice with cuttlefish and avocado aioli 🥑

Cut the spring onion, bell pepper and tomato very finely and cook for 5 minutes.

Add the previously chopped cuttlefish and cook for another 5 minutes together with the vegetables.

Add the white wine and let the cuttlefish soften until the wine has been consumed.

Dilute the inks in a small glass with two spoonfuls of hot water and add to the casserole. Add the rice and let it fry for two minutes.

Finally, add double the amount of water and let it cook for 20 minutes.

For the 🥑 aioli: We crush half a garlic, put with half an avocado, a drizzle of oil and a pinch of salt and grind everything.