Arroz Negro

Ingredients

• 300 g bomba
• 500 g squid
• 8 g squid ink
• 750 ml fish stock
• 1 pcs onion
• 4 pcs garlic cloves
• 2 pcs tomato
• 45 ml olive oil
• 100 ml white wine
• 60 ml mayonnaise
• 1 pcs lemon
• 1 tsp smoked paprika
• 1 tsp salt

Steps

1. Clean the squid: separate tentacles from tubes, remove the cartilage and skin.
2. Slice tubes into 1cm rings.
3. Pat everything dry.
4. Make the aioli: mash 1 raw garlic clove and mix with mayonnaise and a squeeze of lemon juice.
5. Set aside in the fridge.
6. Heat olive oil in a wide paella pan or skillet over medium-high heat.
7. Sear squid rings and tentacles for 2 minutes until just opaque — remove immediately so they stay tender.
8. In the same pan, sauté diced onion and remaining garlic until soft.
9. Add grated tomato and paprika, cook 3 minutes.
10. Add rice and toast 1 minute.
11. Pour in wine, let it absorb, then add warm fish stock mixed with squid ink.
12. The liquid will turn jet black.
13. Simmer without stirring for 18-20 minutes until rice is tender and has absorbed the liquid.
14. Nestle the squid back in for the last 3 minutes.
15. Serve with a generous spoonful of aioli on top and lemon wedges.