Creamy black rice with cuttlefish and prawns

Preparation

1. We peel the prawns and reserve the bodies.

2. We put the heads and shells of the prawns and the 400 g of water in the glass. We program 7 minutes, varoma temperature, speed 4. When finished, strain the liquid from the glass through a fine strainer and reserve. We wash the glass and the lid well and dry well.

3. We put in the glass the 3 cloves of garlic, the saffron, the parsley and the salt, and we chop 15 seconds, speed 6. We add the liquids, the inks and we crush 30 seconds, speed 7. We withdraw and reserve.

4. Without washing the glass, add the oil and program 5 minutes, varoma temperature, speed 1. Add the cuttlefish cut into pieces and sauté for 5 minutes, varoma temperature, left turn, spoon speed. We remove the cuttlefish leaving the oil in the glass.

5. Add the peppers, tomato, garlic and program 5 minutes, varoma temperature, speed 3 1/2.

6. We place the butterfly on the blades, add the cuttlefish and program 3 minutes, 100º, speed 1, left turn. We incorporate the rice and program 2 minutes, temperature 100º, speed 1, left turn.

7. We add the reserved liquid and program 15 minutes, temperature 100º, speed 1, left turn. When there are 4 minutes to go, add the bodies of the prawns that we had reserved and when the time is up, we let it rest for 1-2 minutes. Serve immediately.