Baked rice with squid and ink

• olive oil↗1 ст. л.
• onion↗1

  finely chopped

• carrot↗1

  finely chopped

• parsley↗половина маленького пучка

  stems and leaves separate, both finely chopped

• garlic cloves↗4

  pressed or finely grated

• paella rice↗300 г

  or short‑grain rice

• fish stock↗600 мл
• squid ink↗2 ч. л. або 2 × 4 г пакетики
• white vermouth↗250 мл

  or fino sherry

• grilled artichokes280 г банку

  in oil, drained, keep a few whole, coarsely chop the rest

• cleaned squid400 г

  (ask the fishmonger to prepare), sliced into rings

• lemon wedges

  for serving

Step-by-step instructions

1. 1

   Preheat the oven to 180 °C (160 °C for convection or gas 4). In an oven‑proof skillet, heat the olive oil over low heat and sauté the onion, carrot and parsley stems for 12–15 minutes, until they become soft but not golden. Add the garlic and cook for another 2 minutes, then stir in the rice and sauté for a few minutes until the grains become semi‑transparent.

2. 2

   Mix the fish stock with the squid ink in a jug and set aside. Pour the white vermouth (or fino sherry) into the rice and cook for a few minutes until the alcohol evaporates. Add the prepared black broth, the chopped artichokes and the squid rings. Stir well, then place the skillet in the oven and bake for 35–40 minutes, until the rice is tender and the liquid is absorbed. Sprinkle with the remaining whole artichokes and finely chopped parsley. Serve with lemon wedges for squeezing.