Rice with Squid

Cut 2 squid into strips after cleaning them well inside and out and removing the quill and the ink.

Continue with the preparation of the squid.

Clean the squid well inside and out and remove the quill and the ink.

Cut the tentacles into pieces as well.

In the paella pan, heat 5 tablespoons of extra virgin olive oil and sauté 2 sliced garlic cloves. Remove them as soon as they start to dance.

Add the squid and sauté, stirring, for about 6 minutes, letting them release their liquid. Remove the liquid and set it aside.

Chop 1 tomato and 1 Italian green pepper into small pieces.

Add the vegetables to the paella pan and sauté with the squid for 6 to 7 minutes.

Add bomba rice and stir to toast it until pearly. Add the saffron dissolved in the fish stock and the liquid from the squid.

Continue with the liquid.

Use the liquid released by the squid.

Calculate 2.5 to 3 times the volume of the rice.

Reference to the rice.

Add a combination of fish stock and the squid liquid.

Cook for 7 minutes over high heat and another 8 minutes over low heat until the rice is cooked.

Check the manufacturer's instructions and taste the rice.