Black rice.

Clean and cut the squid into small pieces. For approximately 4-5 people we will need 3 medium sized squid. Reserve the whole unbroken ink.

Chop two medium onions very finely and cook them in a pan not too high with a little EVOO. Poach until it is translucent and begins to release water.

Add the squid and cook. Do not cook them all the way through. Let them be half cooked.

Add two or three tablespoons of fried tomato (better if it is homemade or of this type) and mix well. Season to taste.

Prepare a glass (not too big) of white wine and dilute the squid ink. If you do not have it natural, you can do it with sachets from the supermarket. Add it to the squid.

Mix everything well and let it cook over medium low heat so that the squid finish cooking and become tender.

Heat a little EVOO in a paella pan and sauté the rice. When it is beginning to change color add the squid with the sauce and mix well so that the rice is impregnated. Continue frying for a couple of minutes.

Add the broth very hot. *It can be vegetable or fish, whichever you like best. Add two measures of broth for each one of rice or two and a half if you prefer it to be a little juicier/brothier.

Let the rice cook with the broth over medium/high heat. When the liquid has been absorbed, let it stand covered for 3 minutes and ready to eat!

*** This recipe can also be used to eat the squid with a simple white rice cooked in a casserole.