1. Make a stock by combining 500ml of boiling water with 2 stock cubes.
2. Over a low heat, cook diced garlic in six spoons of olive oil.
3. Add rice, 4 teaspoons of squid ink, and a good splash of white wine. Let it reduce.
4. Add one ladle of stock at a time, waiting until the rice has absorbed the liquid, and stir continuously.
5. Season to taste and finish with flat leaf parsley.