Black Rice with Baby Squid

45 minutes

• Salt
• 1 l extra virgin olive oil
• 8 gr saffron
• Black pepper
• 400 ml seafood stock
• 200 gr onion
• 50 gr green pepper
• 50 gr red pepper
• Parsley
• 80 gr squid ink
• 8 prawns
• 200 gr baby cuttlefish
• 300 gr tomato
• 250 gr bomba rice
• 2 cloves of garlic

• Salt
• 1.76 pint extra virgin olive oil
• 0.282 oz saffron
• Black pepper
• 14.203 fl. oz seafood stock
• 7.055 oz onion
• 1.764 oz green pepper
• 1.764 oz red pepper
• Parsley
• 2.822 oz squid ink
• 8 prawns
• 7.055 oz baby cuttlefish
• 10.582 oz tomato
• 8.818 oz bomba rice
• 2 cloves of garlic

• Salt
• 4.352 cup extra virgin olive oil
• 0.067 cup saffron
• Black pepper
• 1.691 cup seafood stock
• 0.95 cup onion
• 0.26 cup green pepper
• 0.26 cup red pepper
• Parsley
• 0.398 cup squid ink
• 8 prawns
• 0.95 cup baby cuttlefish
• 1.41 cup tomato
• 1.18 cup bomba rice
• 2 cloves of garlic