For the fish stock
Fish head and bones (I used Hake/’Merluza’)
1 medium sized leek (puerro)
1 small onion (cebolla)
2 carrots (zanahorias)
Couple of litres of water
Good pinch salt (don’t overdo for this dish)
For the black rice
Olive oil (aceite de oliva)
¾ kg small squid, cleaned and cut into bite-size pieces (calamares pequeños)
200g baby shrimps (camarones)
4-6-8 crushed garlic cloves (ajos) – as you prefer!
2 bags squid ink (tinta calamar)
1 tsp Paprika (pimentón dulce)
3-4 tbsps grated tomato, without skin (tomate triturado)
350g round grain rice (arroz bomba)
To make the stock, simply place all the stock ingredients in a large saucepan, bring to the boil, skim off the surface scum, then simmer for around 30 minutes. Strain through a fine sieve.
Heat a good slurp of olive oil in the paella pan. Fry the shrimps and squid first for 3 or 4 minutes, then add the crushed garlic and continue frying a couple more minutes. Add the paprika and tomato and stir-fry until the tomato thickens. Now add the rice and stir well. Finally, incorporate the squid ink.
Now you just have to add enough stock so that it covers the rice mixture by about 2cms. DO NOT STIR, just shake the paella pan gently from side to side (remember, the best bits are those stuck to the bottom of the pan!!!). Now simmer for around 15-20mins, until the rice is ‘al dente’ and remove from the heat. Serve immediately with ‘alioli’. SCRUMPTIOUS!!!