Rice and squid in ink

• Cut the onion into julienne strips, the green peppers in rings, the carrots in half-moons and the garlic in slices.
• Defrost the squid.
• Peel the langoustines.

For the squid:

• Prepare a fumet.
• Gently fry the squid and the vegetables with some oil.
• Once cooked, separate the squid and cut it into small strips.
• Add the ink to the vegetables and blend until smooth. It is not necessary to sieve or thicken.
• For the rice:
• Fry the langoustines with some oil, add the cut squid and the rice, and cook.
• Cover with two and half parts of fumet per each part of rice, and add the black sauce. Adjust to taste.
• Cook until the rice is cooked.
• Let sit some minutes before serving.