600 gm of rice
1 1/4 l. of fish and shellfish stock
1/2 chopped onion
4 cloves of chopped garlic.
2 ripe peeled tomatoes
A little chopped parsley
1/2 kg of cuttlefish (very small cuttlefish, also known as 'jibia').
1 spoonful of ground paprika.
Olive oil
Salt

Put the oil and a little salt in a paella pan, and when it is hot add the onion and fry gently until golden. Add the cuttlefish, shortly afterwards the garlic, tomato and fry. Add the paprika and parsley, stir so that the cuttlefish releases its ink, then add the rice, fry a little and add the stock. Check the salt and leave to dry the first 5 minutes on a high heat and the remaining 15 minutes on a low heat.