INGREDIENTS (SERVES 4)

• 1 small white onion, roughly chopped
• 1 small green & red pepper de-seeded & diced
• 1 small garlic clove chopped
• 6 tablespoons of olive oil
• 1 kg cleaned squid, cut into 1/2-inch pieces
• Salt & Pepper
• 2 small pieces of fresh bay leaf, Thyme
• 1 or 2 soup sized spoons squid ink approximately, (available on amazon.co.uk)
• Pre Cooked uncle bens rice

METHOD

• Heat the olive oil in a frying pan or a sauté pan, add chopped garlic and fry until a very dark brown, add the fresh bay leaf, diced red & green peppers until they are soft. 
• Put the squid in a pan to boil for a few minutes, drain off in to a jug and keep.
• Add the chopped squid to the pan, sprinkle with salt, and stir quickly
• After that add the squid stock with enough to cover all of the squid leave until boiling and add the squid ink.
• When it’s ready add the cooked rice and mix all together.
• Leave to stand for a few minutes for the rice to absorb the inky stock Then serve and garnish.

El Pirata Mayfair, www.elpirata.co.uk