Black Rice Paella

Ingredients for 8 people

Fresh Squid: 1 kilo and 800 grams

Squid ink: 4 bags

Garlic: 2 cloves

Onion: 1/2

Plum tomatoes: 3 medium

Rice: 1 kilo

Water: 2 liters

Extra virgin olive oil: 1 dash

Natural Saffron: 7 grams (1 pinch)

Bouillon concentrate (fish or vegetable) 1 large ingot

Preparation

• In a saucepan, put 2 liters of water with a bouillon cube (preferably fish or seafood) and saffron. Boil until it boils and is reserved for later
• Clean and chop squid booking your ink if they have it
• Also peel and chop the garlic, onion (some grated rather than chop and also works well) and tomatoes to prepare the sauce
• Put a splash of olive oil in the pan and fry the above ingredients (garlic, onions and tomatoes) to simmer
• When they begin to be cooked is added and chopped squid and cook together with the sauce for 10 minutes (also simmered)
• After 10 minutes add the squid ink and stir with a wooden spatula so that all ingredients are stained
• Then add the rice and fry for a couple or three minutes with the rest of ingredients to take the taste
• Are added two liters of broth prepared above. It is important that the broth is boiling and it is distributed throughout the paella
• With the help of a spatula of wood, removes very little to stop distributing all
• It is a small tasting and correcting the salt or ink to finish to get well balanced flavor
• When the flavor is at once, cook until the rice is loose and has drunk the broth
• When it is cooked, remove from heat and cover with a capper or a clean kitchen towel and let stand for 5 minutes
• It is served hot and you can decorate with a sprig of parsley