Instructions:

B-44 Bistro Arros Negre (Black Rice)

Source: Daniel Olivella, executive chef, B-44 Bistro, San Francisco

1 pound fresh squid, cleaned and cut up
1 pack squid ink
1 pound cuttlefish, cleaned and cut up
18 clams
2 onions, finely diced
1 to 2 cups rice, preferably Spanish brand
1/2 pound peas, fresh or frozen
4 tomatoes, coarsely chopped
1 green bell pepper, finely diced
1 red bell pepper, finely diced
4 garlic cloves, chopped Salt, as needed
4 to 6 cups fish stock with squid ink
Homemade aioli (garlic mayonnaise)