Black rice with ham and cheese (Arroz Negro )

Ingredients 
* 350 grams of cuttlefish in its ink sac ink or frozen 
* 300 grams of whole medium squid 
* 2 dl dry white wine
* 1 clove garlic 
* 2 bay leaves 
* 1 onion 
* 1.5 l fish stock 
* 400 g round rice 
* 2 tablespoons chopped parsley 
* Pepper 
* Salt 
* Olive oil extra 
* 50 gr. Iberian ham. 
* 50 gr, manchego cheese
Completion time 1 hour
PreparationIn a pot slowly fry the garlic and bay leaves in olive oil. When the garlic is lightly browned, remove the bay leaves and chop. 
Reduce heat and add the cuttlefish and squid cleaned and sliced, as well as both ink. If frozen, slip in a spoonful of warm white wine.
After a few minutes, add crushed bay leaves and allow to reduce uncovered. 
Fire Place a paella pan, pour oil and add the onion finely chopped until transparentAdd rice and stir constantly while frying a bit.
Pour the wine and let it go evaporating, adding a little more than half the fish stock. Cook for about 10 minutes. 
Add the remaining broth as well as cuttlefish and squid in its ink and fried.
Check the salt and cook for 10 -15 minutes until the rice is ready.
Cut slices of ham and cheese into thin slices for flavor point of power.
Note:  you will have all the ingredients at our local boutique.
Enjoy!! Caminole!!