Black rice with squid

chop the bell pepper and onion finely.
- wash and cut the tomato into small cubes.
- peel and cut the garlic into slices.
- Heat the broth well and reserve.
- In a frying pan or paella brown the onion and bell pepper.
- add the garlic and tomato.
- add the squid and cook until golden brown.
- finally add the rice.
- Stir with wooden spoon.
- Add the squid ink to the rice and mix.
- Add broth until the black rice is well covered with squid.
- season with salt, pepper and bay leaf.
- cook about 15 minutes over low heat.
- sprinkle the black rice with squid with chopped parsley and serve.