Arroz negro de begihaundi y pimientos

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300 gr de arroz bomba
	
1 begihaundi de unos 750 gr aprox
	
2 cebolletas
	
1 pimiento verde
	
1 pimiento rojo
	
1 tomate grande maduro
	
4 sobres de tinta
	
1 litro de caldo de pescado
	
Aceite de oliva virgen extra
	
Sal
	
Alioli


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Limpiar el begihaundi y trocear, conservando la tinta.
	
Cortar las cebolletas y los pimientos en dados.
	
Pelar el tomate y cortar en dados.
	
Poner en una cazuela grande un buen chorretón de aceite de oliva.
	
Añadir las cebolletas y los pimientos, y sofreír hasta que estén dorados.
	
Incorporar el begihaundi y rehogar hasta que se le quite el color de crudo.
	
Añadir el tomate y cocinar unos minutos sin dejar de remover.
	
Incorporar el arroz y dorarlo ligeramente.
	
Añadir el caldo de pescado y las tintas.
	
Remover bien y rectificar de sal.
	
Cocinar unos 20 minutos.
	
Retirar del fuego y dejar reposar 5 minutos más.
	
Servir acompañado de alioli.


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