🦑Rice with squid and cuttlefish ink🦑

Clean the squid and cut them according to how we want the pieces.

Chop the onion, the two cloves of garlic, the green bell pepper and the red bell pepper.

In a pot with a splash of AOVE we brown the garlic and poach the onion. Then, add the peppers, the two bay leaves, the onion powder and salt and pepper. Let it cook

Add the cut squid and continue cooking for another 5 minutes.

Now, add the rice and stir well to mix everything. Once mixed, add the cuttlefish ink and stir again.

It is the moment to add the fish stock. We pour a large amount until we cover all the rice well. As the broth evaporates, we have to keep adding and checking (I had very little left over from 1 L, less than a glass). Keep in mind that in this process the fire must be low (2-3) and stir a little to avoid that the bottom sticks and burns.

Once the rice is the way we like it (creamier, more al dente, softer...), turn off the heat and let it rest for 5-10 minutes and it is ready to eat!!!! ➡️Opcional: once served on the plate, pour a little of the juice of half a lemon or serve with a homemade aioli.