INGREDIENTS (SERVES 4 peoples)

Sepia 500 g. ink 1 envelope, rice ½ kg.
Large onions 2 pieces, ripe tomatoes 4 pieces
Olive oil 2 litle cups, Fish broth 1/4l.
Garlic cloves 3 pieces, salt, Aioli Sauce Valle del Orce

PREPARATION

Wash the sepia and cut it into cubes. Season with salt and pepper and fry covered. When ready, set aside. Chop finely the onion and the garlic and cut the peppers into strips. Fry the onions with the peppers ’till golden and add the garlic and the sepia. Incorporate the grated tomatoes and fry all together. Meanwhile, put the sepia ink in some water and set aside. When cooked, pour the sauce into a stewpan and add the rice. Mix and add the fish broth and the ink. Cook over high heat for 8 minutes and over medium heat for 20 min. Season with salt and when half cooked, with pepper. After recommended cooking time, test if ready and remove from heat. Let stand for 5 minutes before serving. Roast (in the oven) the tomatoes. When ready, remove the pulp and fill up with the black rice with sepia.

Serve topped with Allioli Sauce Valle del Orce, typical Catalan garlic mayonnaise. Fears away! It doesn’t produce annoying “garlic belches” or unpleasant “garlic breath”. Patented product.