Clean and wash the cuttlefish, cut them into strips and set aside.

Put the onion and shallots in the bowl, chop: 5 sec. speed 7.

Gather on the bottom with the help of the spatula and add the oil, fry: 3 min. 100° speed 1.

Add the cuttlefish, chilli pepper and season: 3 min. 100° Reverse speed 1.

Add the rice and toast: 2 min. 100° Reverse speed 1.

Pour in the wine and deglaze: 2 min. 100° Reverse speed. 1.

Add the broth (or water and dice), the peeled vegetables, mix thoroughly with the spatula to stir the rice and cook with the basket instead of the measuring beaker: 14 min. 100° Reverse speed 1.

Halfway through cooking, add the bag of squid ink and continue cooking.

Check the cooking of the rice and salt. Let it rest for a few minutes in the turned off bowl, add a knob of butter and stir with the help of a spatula.

Serve as desired with fresh chopped parsley... Buon appetito!