Black Rice with Cuttlefish

step 1: the cuttlefish is washed and diced. salt and pepper and fry covered because it jumps a lot. when it's ready. It reserves.

step 2: chop the small onion, the not very small garlic and the peppers into strips. the tomato is grated or fried tomato is added (to taste of the consumer or of the rush that they have).

step 3: the finely chopped onion is sautéed together with the peppers when it begins to brown add the garlic and cuttlefish. then the cuttlefish and ripe tomatoes are added and everything is fried together.

step 4: meanwhile, remove the ink with a little water and reserve.

step 5: when it is ready, add the sauce to the casserole or paella pan (wherever you prefer) and add the rice. It is given a few turns and then the fish broth and ink are added.

step 5: cook over high heat for 8 minutes 20 or 25 min. over medium heat. it is rectified with salt and a little pepper is added when it is half cooked.

Step 6: after that time it is tested and if it is done, remove it from the heat and let it rest for 5 min. before serving.