This is from ” The Food and Wines of Spain” by Penelope Casas. Serve this with salad, accompanied by a dry white wine if you like.
Clean the squid, reserving the ink sacs and tentacles. Cut into 1/2 inch rings or pieces. Chop the tentacles.
Heat the oil in a wide (12 inch) casserole and saute the onion until wilted. Add the squid rings and tentacles then saute for 5 minutes.
Add the chopped pimento, garlic, tomato, parsley, salt and pepper, saffron and chilli pepper. Cover and simmer for 30 minutes.
Break the ink sacs into a cup and mix with the wine. Pass the mixture through a sieve several times until most of the ink is extracted then reserve.
Add the rice and hot broth to the casserole and stir in the ink mixture. Season. Bring to the boil and cook, uncovered, over a medium high heat stirring for 10 minutes.
Decorate with the pimento strips and transfer to a 325 F oven. Bake uncovered for 15 minutes until the rice is almost done. Remove from the oven and cover tightly with foil. Leave to sit for 10 minutes.
Make the garlic sauce. Put the garlic into a blender and gradually pour in the oil with the motor running. Serve separately.