Clean the squid and chop them. In a rice pan, cook the onion, add the squid and cook everything together for a long time with little heat. Then add the tomato.
When it is well fried, add the rice and cook it a little. Pour the broth, which we will have boiling, mixed with the ink bag. In proportion 2 tablespoons per cup.
Besides we will have chopped, with the garlic, parsley and brandy, with a little of the broth and we will throw it into the pan.
Leave the fire strong and then, after a while, lower it. Take care that it never stops boiling.
After about 20 minus, it will surely be cooked. Let stand 5 minutes and serve.