Violet Rice with saffron and black and white squid ink

SERVES:
4 people

PREPARATION TIME:
40 min

DIRECTIONS:

Wash the squids and cut it into dice; put 50 gr olive oil into a pan and roast the shallot with a leaf of laurel; add squids, blend with white wine, pour fish broth and season with pepper and salt, then cook. Take fish stocks and thicken it with cornflour, divide in half; add to one half the saffron and to other the black squid ink.

In the meantime, in another pan, brown the onion with extra virgin oil, add quick-cooking Violet rice, blend with withe wine and add the hot fish broth gradually and cook for about 17 min.

Take the pan off and creaming with butter and extra virgin oil. If it is necessary add salt and pepper. Dish out and add the squids in the middle, combine some drops of two sauces. Finish with a tuft of chicory and semi dried tomatoes seasoned with oil and lemon.