Cuttlefish with ink, shellfish, rice

• 4 sachets (16 g) cuttlefish ink (from the fishmonger)
• 400 ml

Preheat the oven to 180°C.

Mix the cuttlefish ink with the fish stock.

Peel and finely chop the shallots, and slice the squid tubes into rings.

Sauté the shallots and squid in the olive oil in a flameproof baking dish over high heat. Add the rice and sauté for a