Black Rice with Shrimp

Ingredients:

 350 gr of cuttlefish ink bag with ink or frozen
 300g whole medium Squids
 ¼ liter of dry white wine
 100 grams of chopped garlic
 2 bay leaves
 1 onion
 1.5 l of fish broth
 Rice 600 gr Redondo
 2 tablespoons chopped parsley
 Pepper
 Salt
 Olive oil
 

Steps to follow:

  1. In a pot fry the chopped garlic and bay leaf in olive oil.

  2. When the garlic is slightly golden, remove the leaves of laurel and chop them.

  3. Lower the heat and add the cuttlefish and squid clean and in pieces, as well as both ink.

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  4. If the ink is frozen, Desler in a spoon warm white wine.

  5. After a few minutes, add the crushed bay leaves and leave to reduce uncovered.

  6. Place a paella pan to the fire, pour the oil and pour the finely chopped onion until transparent.

  7. Add the rice and stir constantly while a little fried.

  8. Pour the wine and let it evaporate go, adding a little more than half the fish stock.

  9. Bake for about 10 minutes.

10. Add the remaining broth as well as cuttlefish and squid in its ink and stir-fries.

11. Check the salt and cook for 10 -15 minutes until the rice is ready.

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