Black rice with cuttlefish and ink

Serves 2-3 portions.

An amazing dish from a well known chef. Own and masterly recepy created by Carles Camos in the mid "70s" in his missed, by many, Big Rock of Palamos. Authentic "remember" of the original for those that ate it then and very much recommended to those that didn't have the opportunity. Its flavour, texture, colour surprises and with a final taste that reminds one of the lunches in the coves that were organised with friends on Sundays.

Of strong, although pleasant, taste matches very well with a good red wine of La Rioja.

Absolutely necessary if you have a partner who you madly love, you would cheer her day... if you don't have it, with this rice, you would make her fall in love!!

Instructions: Put the contents of the can onto a pot on a medium heat, when it starts simmering add the rice, lower down the heat and let it cook for 16 minutes, stirrin every so often. After that, remove the pot from the heat and let it stand for two minutes. Enjoy!!!!

Ingredients: fish broth, squid, cuttlefish, cuttlefish ink, onions, tomato, salt & "picada" mix (bread, almonds, hard boiled egg, garlic and oil).