Black Rice with Shrimp

Ingredients:

• 300 grams of rice
• 125 grams of crushed tomato
• 200 grams of calamari
• 100 grams of prawns
• 600 ml of fish broth
• 175ml white wine
• Three cuttlefish ink bags
• two bell peppers
• A couple of garlic cloves
• a medium onion
• Salt
• virgin olive oil

Preparation:

1, Clean the squid and cut into medium pieces, then peel the prawns and remove the head, shell and intestines.

2. Cut the garlic and onion as small as possible to fry it with a stream of olive oil in a wide pan or pan, leaving it over medium heat. After the onion is crystallized, add the crushed tomato, seasoned to taste, letting it cook over medium heat for 10 minutes approx.

3. Add the squid and the ink to the pan, leaving everything very even; then we pour the white wine, increasing the heat for 5 minutes to evaporate the alcohol, we lower the heat to medium again.

4. To add the rice, stirring it so that it becomes hydrated, after a few minutes we add the fish broth at room temperature or lukewarm so that the pan continues to maintain the same heat.

5. Let the broth cook at a high temperature with the rice, and then lower it to medium for about 10 minutes, when the rice is already tender and there is little broth left, add the prawns to cook for 5 more minutes, then turn off and let stand for 4 minutes before serving.