Black Rice with Seafood and Peas

Here are the ingredients you'll need

• 150g short-grain rice (bomba or paella rice)
• 500g fresh cuttlefish, cleaned
• 500g fresh squid, cleaned
• 300g peeled king prawns
• 2 packets squid ink
• 1 onion
• 200g frozen peas
• 3 garlic cloves
• Himalayan pink salt
• Extra virgin olive oil
• 400ml homemade fish stock

Method

1. 1Add the chopped cuttlefish and squid to the paella pan with a drizzle of olive oil, and brown nicely.
2. 2Meanwhile, finely chop the onion.
3. 3Once the cuttlefish and squid are cooked through, transfer them to a plate and cook the onion until nicely softened.
4. 4When the onion is golden, add the prawns and peas.
5. 5Add a splash of olive oil and a pinch of salt, and sauté.
6. 6Stir in the finely minced garlic.
7. 7As soon as the garlic begins to turn golden, add the reserved cuttlefish and squid back into the pan.
8. 8Pour in the fish stock and the squid ink, having first dissolved the ink in a couple of fingers of stock.
9. 9Bring to a boil and turn off the heat.
10. 10Let the mixture sit until you're ready to eat.
11. 11Stir in the rice and cook over medium heat for 15min.
12. 12Finally, turn off the heat and let it rest for 5min.
13. 13And that's it! Time to enjoy our BLACK RICE WITH SEAFOOD AND PEAS.