Ingredients

• 2 cups of rice
• 2-1/2 cups of water
• 2 cans for squid in ink
• 1 medium-size onion
• 1 garlic clove
• 1 bay leaf
• A little olive oil (enough to make the sofrito)
• Salt to taste

Preparation

Sauté the onion and garlic in the olive oil in medium-high flame until the onion looks translucent. Add the rice and stir to make sure it is well coated with the sofrito. Add the squid, the water, salt and the bay leaf, turn up the heat and let it boil for about 10 minutes. Lower the flame and cover until the rice is nice and soft. You may need to add a little water if necessary.