Black Rice with Cuttlefish (recipe by Ferran Adrià from elBulli)

Cuttlefish

1. Rinse the cuttlefish under cold running water without removing the skin, ensuring any impurities are eliminated.
2. Carefully separate the body from the tentacles and set aside the sac with the roe for later use.
3. Cut the cuttlefish body into approximately 2 cm cubes and the tentacles into small pieces. Reserve them for later use.
4. Heat the broth over medium heat until hot, but do not let it boil.
5. Sauté the cuttlefish in hot olive oil in a pan over medium-high heat until it begins to brown, about 5 minutes.
6. Add the sofrito to the pan and cook everything together over moderate heat for 10 minutes. If necessary, add a little water to prevent burning.
7. Add the rice to the pan and sauté for 2 minutes to ensure it is well infused with the flavors.
8. Moisten the rice with the hot broth and cook it, stirring constantly, as if it were a risotto. Add more broth as the rice absorbs it, maintaining the temperature at medium heat.
9. After 5 minutes of cooking, add the squid ink, previously dissolved in a little hot broth.
10. After 17 minutes of cooking, add the "picada" and adjust the salt to your taste.
11. Just before serving, incorporate the crushed and strained cuttlefish roe. Note: You can accompany the rice with a mild aioli or mayonnaise.