Squid in its ink with white rice

Ingredients for 4 portions

• 5 tbspOlive oil
• 2Yellow onions, finely chopped
• 1Italian green pepper, finely chopped
• 2 clovesGarlic, chopped
• 1 kgSquid (raw), cleaned
• to tasteSalt
• 2Tomatoes, grated
• 100 mlWhite wine
• 2 sachetsSquid ink
• 200 mlFish stock

On the side

• 300 gRice

Method

1. Heat the oil in a casserole and soften the onion, pepper and garlic over a low heat for about 20 minutes, stirring now and then, until very soft.
2. Meanwhile, cut the squid into rings or pieces, tentacles too. Pat dry and season lightly with salt.
3. Add the grated tomato and cook for 5 minutes, until the liquid has cooked off.
4. Add the squid, turn up the heat and fry for 3 minutes. Pour in the wine and let it bubble for 2 minutes.
5. Stir the ink into the fish stock and pour it into the pan. Mix well.
6. Cover and simmer gently for 30–40 minutes, until the squid is tender. Add a splash of water if the sauce gets too thick.
7. Meanwhile, cook the rice in plenty of salted water for 15–18 minutes and drain.
8. Season the sauce with salt. For a smooth sauce, lift out the squid, blend the sauce and return the squid.
9. Serve the squid in its black sauce with the rice alongside.

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