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 occasionally and cook until the rice is al dente. Season with salt and pepper. Serve immediately.
© 2010 All rights reserved. Published by Murdoch Books.