Arroz Negro - spanish black rice

1. Peel and dice the onions and garlic.
2. Wash and chop green peppers.
3. Wash and grate the tomatoes.
4. Prepare fish broth.
5. Cut the calamari into small cubes.
6. If you are using shrimps, clean them and set aside.
7. Heat the olive oil in a frying pan.
8. Add a little bit of salt and add the calamari and shrimp.
9. Fry them for about 2 minutes, then transfer the seafood to a separate container.
10. In the same pan, sauté the green peppers and onions (~2 minutes).
11. Then add garlic, smoked paprika, saffron and tomatoes.
12. Stir everything together and sauté another 2-3 minutes.
13. Add rice and cuttlefish ink to the vegetables in the pan.
14. Season the whole thing with salt and pepper, add squid and shrimp.
15. Pour broth over everything.
16. Increase the heat and cook for about 8-9 minutes.
17. After this time, most of the broth should be absorbed. The cooking time and the amount of liquid needed may depend on the rice used. Add more broth or water if necessary. If, on the other hand, the broth is not completely absorbed, reduce the heat and cook for another 3-5 minutes.
18. At the very end, cover the pan, remove from heat and let stand for 5 minutes.
19. Serve with chopped parsley and lemon quarters.

Recipe prepared in cooperation with the store Kuchnie Świata