Step 1

500 g Cleaned baby squid, cut into pieces · 3 tbsp Olive oil

Heat the oil in a paella pan and sauté the baby squid for 2–3 minutes. Remove and set aside.

Step 2

1 Chopped onion · 2 Minced garlic cloves · 1/2 Red pepper, cut into strips · 2 Grated tomatoes

Sauté the onion and pepper for about 5 minutes. Add the garlic and tomato, and cook until the tomato has reduced.

Step 3

320 g Bomba rice · 100 ml White wine

Pour in the white wine and let it partially evaporate. Add the rice and stir to coat it in the sofrito.

Step 4

1 l Fish stock · 2 Squid ink · 1/2 tsp Salt

Dissolve the squid ink in the hot stock and pour it over the rice. Taste and adjust the salt.

Step 5

Cook over medium-high heat for 8 minutes. Add the baby squid and cook over medium-low heat for another 9–10 minutes, without stirring.

Step 6

1 Lemon, for serving · 5 g Chopped parsley, for serving

Remove from the heat and let rest for 5 minutes. Serve with lemon and parsley.