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Black Rice

Ingredients:

400g rice
500g baby squid
1 red pepper, 1 peeled tomato, 2 pieces of fresh of parsley 5 garlic cloves 1 litre fish stock
Olive oil, salt.

Directions:

chop the tomato, pepper, garlic and parsely finely. Fry these in a frying pan. When fried, add baby squid with their ink, and then add the rice, fry for 5 minutes stirring continuously. Add fish stock and cook for 20 minutes. Decorate with small pieces of parsley. It is possible to clean the baby squid (as explained below), keeping the ink to one side and adding it when the rice has been fried.

Recipe from L'Ampolla Tourist Office

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