Ingredients:

- 2 cans of Mega Creations in Natural Oil 155g
- 1/3 cup olive oil
- 2 tbsp. garlic, chopped
- 1 cup onion, chopped
- 1/2 cup chorizo de bilbao, sliced
- 1/2 cup bell peppers, cut into strips
- 2 cups of rice
- 1/4 cup squid ink
- 1 cup white wine
- 5 cups chicken broth
- 500g squid, cleaned and sliced
- salt and pepper to taste

For the Garnish

- 1/4 cup parsley ,chopped
- 1 cup lemon, sliced into wedges
- 1 lime, sliced into wedges
- 24 pcs. green asparagus
- 4 pcs. hard boiled eggs, sliced into wedges

Procedure:
- Heat olive oil in a large pan.
- Saute garlic and onions.
- Add chorizo and bell peppers.
- Add cooked rice.
- Add squid ink. Stir until all rice is covered with squid ink.
- Add white wine. Cook until rice swells and wine slightly evaporates.
- Gradually pour in chicken broth while stirring rice.
- Cover the pan and cook for 20 minutes in low heat until liquid is fully absorbed.
- Remove from heat. Garnish with parsley, lemon lime, asparagus and hard boiled eggs.