Black Rice with Octopus and Squid

No doubt inspired by Spanish black paella, this distinctly humbler, quicker dish comes together with all shelf-stable ingredients and packs a lot of flavor. A deep, purply black, it’s beautiful as a side dish or main. Replacing the tinned octopus ink with fresh squid ink brightens this dish, and the alcaparrado—a jarred blend of pimento-stuffed olives and capers, sold at most Latin American grocery stores—balances the fishy brininess.