Black Rice Paella with Squid Ink & Seafood

Ingredients

• 1400g bomba rice
• 24 sachets squid ink (8g each)
• 3500g fresh squid (cleaned, rings)
• 4500g Galician mussels
• 5400g prawns (shell-on)
• 6300g clams
• 71 litre fish stock
• 81 onion (finely diced)
• 94 garlic cloves
• 102 tomatoes (grated)
• 11200ml dry white wine
• 12Smoked paprika, olive oil
• 13Fresh aioli, lemon wedges, sea salt

Instructions

1. 1Heat olive oil in paella pan over high heat. Sear squid rings until golden and slightly caramelised. Remove.
2. 2Add onion and garlic, soften 5 minutes. Add grated tomatoes and smoked paprika, cook until deep red.
3. 3Add bomba rice, stir to coat in sofrito for 2 minutes.
4. 4Pour in white wine, add squid ink to fish stock, and pour warm ink-stock over rice.
5. 5Cook uncovered over high heat 8 min, then reduce to medium for 6-8 more minutes.
6. 6Add mussels, clams, prawns in last 5 minutes. Cover with foil to steam shellfish open.
7. 7Rest paella 5 min. Serve with aioli and lemon wedges. Do not stir — scrape the socarrat.