IngredientsFor 2 persons:400 g "bomba" rice1.5 l of "fumet"8 prawns or king prawns2 cuttlefish with skin (ink + roe)1 jar of ink or 8 packets of frozen inkExtra virgin olive oil DOP SiuranaSaltblack pepperbrandyspicy paprikasweet paprika1/2 green bell pepper1/2 red bell pepper1 onion2 cloves garlic300 g of fried tomatoEquipment needed: frying pan, saucepan, blender, wooden spoonPreparation time: 50 minDifficulty: mediumAbout the riceDid you know that eating rice has health benefits? It's a grain which is rich in carbohydrates such as starch, and also has a high protein content. In addition, the brown version of rice contains multiple B vitamins, such as potassium, phosphorus, magnesium and fibre (which helps maintain more stable blood sugar levels)Steps to followHeat the extra virgin olive oil DOP Siurana in a frying pan and, when it is hot, add the green and red peppers and brown them a little. Add the onion and, when it is almost golden brown, add the garlic.Season with salt and pepper and add the cuttlefish, in small pieces. When it is almost golden, add the peeled prawns. When it starts to colour, add a splash of brandy; when it evaporates, add the cuttlefish roe, stir well and add the fried tomato. Add the peppers and stir so that it does not burn (use the salmorreta if you have prepared it previously).Stir in the rice, together with the ink that you are going to add later. Pour in another splash of brandy. Add the "fumet". Allow it to cook.Presentation of the dish and recommended garnishesNormally, black rice is served directly at the table from the frying pan where it has been cooked, especially rice with "socarrat". As an accompaniment, you can serve aioli in a small sauce dish so that each person can add it to taste.Other related recipes that you can makeBrothy rice with lobsterRice pudding"Arròs brut"