Peel and chop the onion, then sauté it in the pan.

Next, finely chop the piquillo pepper and add it in with the onion. (If you’re using fresh red bell pepper instead, add it before the onion.)

Peel and chop the garlic cloves, then add them to the pan to sauté as well.

Now it’s time to toast the rice (1/2 cup = 2 people). This will help keep it from overcooking 😉.

Heat the broth in the microwave since for now it’s just 1 cup (2 people), or use a small saucepan if you’re making rice for more people.

Open the two cans of squid in its ink and add them to the pan with the rice and the rest of the ingredients. Mix everything together well.

Pour in the hot fish stock, taste for salt, and add more if needed.

Let the rice cook and absorb the broth without stirring it. Start with medium heat, and as you see the broth reducing, either keep the heat steady or turn it up a little. You want the rice grains to be cooked but separate, not mushy

For the Garlic Mayonnaise 🧄:
In a tall blender cup, add a room-temperature egg, a mild olive oil, a pinch of salt, and a finely chopped garlic clove.

Place the immersion blender all the way at the bottom, turn it on, and don’t move it up and down until the mixture starts to thicken and change color.

Plate up the rice, top it with a little spoonful of garlic mayonnaise, and dig in!