Calasparra rice with squid in ink sauce

Stir-fry some garlic and chopped onion and add a laurel leaf and a chilli. When the garlic changes colour, add 1 teaspoon of smoked paprika. Pour the sauce from the tin of baby squid in ink sauce and the fish stock into your mix. Add the rice and, when it’s ready, put it in a mould and then remove it. Place some baby squid on top and serve.