Squid Ink Rice

• 40 ml (1¼ fl oz) extra virgin olive oil
• 1 small onion, finely diced

Heat the oil in a heavy-based saucepan over medium heat. Add the onion and garlic and cook for 3 minutes or until softened. Add the rice and bay leaves, stirring to coat the grains well. Add the squid ink and cook for 1 minute.

Add half of the stock and bring to the boil. Gradually add the remaining stock, a little at a time, making sure it is absorbed before adding more. Stir occasiona