Rice With Squid Ink

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3 tbsp. extra-virgin olive oil

1 lb. cleaned squid bodies, cut into

1'' pieces

2 medium tomatoes, seeded and grated

1 small yellow onion, peeled and finely chopped

3 cloves garlic, peeled and minced

6 cups fish stock

2 tsp. sweet paprika

3 cups Spanish paella rice or short-grain Italian rice


2 1/2 tsp. squid ink

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