Black rice with squid and shrimp

Put a little EVOO in the paella pan and heat the oil. Cut the vegetables very small and add to the paella pan to make the sauce. Once the vegetables are cooked, grate a fresh tomato.

Cut the squid. Peel and cut the prawns and add to the sauce.

When everything is sautéed add the rice and fry a little. When it is well mixed add the squid ink and mix well.

Add the fume, water or fish stock already made. And let the rice cook.

When the rice is done, let it rest a little and it is ready to eat.

NOTE: The cooking time of the rice is variable because it depends on how you like it. I leave it about 15-20 minutes because I don't like it too soft. FUMÉ: To make the fumé, peel the prawns and put the shells in a saucepan with water, a little leek and a bay leaf. Let it cook for about 10 minutes and when it is ready, pass it through the blender and strain it. It is reserved in a pitcher and ready to be added to the rice. The quantity of water depends on the fumé that you want.