# Ingredientes:
→ Seafood
01 - 400 g baby squid, cleaned and chopped, tentacles reserved
02 - 2 sachets squid ink (8–10 g total)
03 - 2 tablespoons olive oil
→ Vegetables & Aromatics
04 - 1 medium onion, finely chopped
05 - 3 garlic cloves, minced
06 - 1 small green bell pepper, finely diced
07 - 1 medium tomato, grated or finely chopped
→ Rice & Liquids
08 - 1 ½ cups Bomba or short-grain rice
09 - ½ cup dry white wine
10 - 4 cups fish or seafood stock, warm
11 - Salt and black pepper, to taste
→ Garnish
12 - Lemon wedges
13 - Fresh parsley, finely chopped
# Instrucciones:
01 - Heat olive oil in a wide, shallow pan over medium heat. Add onion and cook until translucent, about 3 minutes.
02 - Add garlic and green bell pepper; sauté for another 2 minutes.
03 - Stir in the chopped tomato and cook until most of the liquid evaporates, about 4–5 minutes.
04 - Add the baby squid and tentacles. Cook for 3–4 minutes until lightly seared.
05 - Stir in the rice and toast for 1–2 minutes. Add the white wine and simmer until mostly absorbed.
06 - In a small bowl, mix the squid ink with a ladle of warm broth, then stir it into the pan.
07 - Gradually add the rest of the warm broth, season with salt and pepper, and gently mix. Simmer uncovered over medium-low heat for 15–20 minutes without stirring. Add a splash of broth if the rice becomes too dry before fully cooked.
08 - Once the rice is tender and the liquid mostly absorbed, remove from heat, cover with foil, and rest for 5 minutes. Serve with a squeeze of lemon and sprinkle of parsley.
