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Limpiar los calamares frescos y cortarlos en daditos. Reservar los calamares y las tintas por separado.
Para hacer el caldo, cortar los calamares y colocarlos en una olla con aceite.
Aparte, disolver las tintas en un vaso de vino blanco y añadir a la cazuela.
Agregar el agua y deja cocer a fuego no muy fuerte hasta que reduzca casi a la mitad.
Triturar y colar. Reservar el caldo.
Pelar y picar los ajos y la cebolla y poner a dorar en una sartén.
Cuando cojan color, añadir los calamares frescos troceados, cocinarlos un poco y agregar el arroz.
Verter el caldo (3 partes de caldo por una de arroz), poner a punto de sal y cocinarlo durante 20 minutos (10 minutos a fuego fuerte y 10 minutos a fuego suave), y se puede espolvorear con perejil picado.
Para hacer el ali-oli, colocar en el vaso de un batidor de mano el huevo, un diente de ajo pelado, un chorrito de vinagre, una pizca de sal y el aceite.
Introducir el batidor de mano al vaso hasta el fondo y cuando empiece a emulsionar la mezcla lo movemos suavemente de arriba hacia abajo.