Ingredients ( for 2 people ): 

1 or 2 cans of squids with ink ( depending on how much you like squids :-) )

1 cup of rice (uncooked) 

half onion

1/ 4 ounce can of raw crushed tomato

3 or 4 garlic cloves

1 boiled egg

  1 fish bouillon cube

olive oil

parsley

salt

pepper

Put 3 or 4 tablespoons of olive oil in large frying pan. Prepare a separate pot (1 quart) of boiling water with the fish bouillon cube, keep the water hot over a low flame. Peel and dice the garlic. Peel and chop the onion (we prefer a very fine chop). When the oil is hot, reduce the heat and fry the garlic. When the garlic is golden brown, add the onion. When the onion is golden brown, add the tomato, and fry all together for 5 minutes. Add th e squids with the ink, and keep frying for 5 minutes more. Add the rice and fry 5 minutes more. Then add the fish bouillon water, salt, pepper and sprinkle it with parsley. Keep stirring the mix ( to avoid the rice sticking to the bottom of the pot ) till the water is gone, and the rice is done. Serving suggestion: top with a grated boiled egg.