- Heat the oil in a paella pan
- Gently fry the cuttlefish, lightly salted, over medium heat.
- Once slightly golden, add the onion finely chopped and the garlic cut into strips.
- Continue to cook and, after 2 minutes, add the tomato.
- After frying the whole thing, add the sweet pepper and pour the rice and fry it with the cuttlefish ink.
- Finally, pour the broth.
- The total cooking time will be for 18 to 20 minutes, see the indications of your rice.