Black rice with cuttlefish and homemade alloli

Wash and cut the cuttlefish into pieces to taste of each house.

In a frying pan, heat a dash of olive oil 🫒 and cook the cuttlefish. Set aside.

In the same pan, cook the chopped garlic. Once cooked, add the green bell pepper 🫑 cut very small and sauté for 10 minutes over low/medium heat 🔥.

Add the grated tomato 🍅 and sauté again. Add the cuttlefish and stir to integrate.

Add the saffron threads and the rice and sauté for a couple of minutes.

Add the fish fumet and the calmar ink. Turn up the heat 🔥 and bring to a boil. Cook for 15/18 minutes. Serve with homemade alloli and... TO DEVOUR!