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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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20 antxoas grandes
	
6 tomates secos en aceite
	
1 diente de ajo
	
1 puñado de piñones
	
6 ramas de perejil
	
4 cucharadas de pan rallado
	
1 huevo
	
Sal
	
Pimienta
	
Aceite de oliva virgen extra


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Limpiar y quitar la espina central de las antxoas.
	
Congelar 48 horas como mínimo.
	
Dejarlas en el frigorífico la noche anterior a cocinarlas para que se descongelen bien.
	
Encender el horno a 180º.
	
Poner el huevo en un bol y batirlo.
	
Picar los tomates secos y las hojas de perejil y añadirlas al bol.
	
Incorporar el diente de ajo prensado, el pan rallado, los piñones, un chorrito del aceite de los tomates, sal y pimienta.
	
Mezclar todo bien hasta formar una pasta.
	
Poner una cucharadita de la masa sobre la parte delantera del filete de antxoa, enrollar y fijar con un palillo.
	
Poner las antxoas en una fuente de horno, añadir un poco de sal y un chorrito de aceite de oliva virgen.
	
Hornear unos 10 a 12 min.
	
Servir.


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