Black rice with cuttlefish and shrimp

Sauté the chopped cuttlefish and set aside.

Add the bell pepper, onion and garlic, when sautéed, add the tomato and let all the vegetables sauté well.

Add the whole or peeled shrimp to brown and set aside to decorate at the end.

Add the cuttlefish to finish browning.

Dilute the ink in a glass with two fingers of hot water and add it to the sauce (the ink is usually one sachet per 100 grams of rice).

Add the rice (I have put a small glass for each person) and let it fry for a few minutes.

Add the glass of white wine and let the alcohol evaporate.

Cover the rice with the broth (I had it for 10 minutes on high heat, 10 minutes on low heat).

When ready, add the shrimp and let stand for a few minutes.

READY, ENJOY !