Squid Ink Paella (Arròs Negre/Arroz Negro)

This luxurious paella is sure to win the hearts - and bellies - of seafood lovers!

📝 Ingredients

• 2 tablespoons olive oil
• 1 whole squid, cleaned and sliced
• 1 1/2 cups bomba rice (bomba is the best rice for paella, if you can't find it substitute arborio rice)
• 1 carton (34 ounces) Aneto Squid Ink Paella Cooking Base
• 1/2 teaspoon smoked paprika (pimenton)
• 3/4 teaspoon sea salt
• 1/2 cup piquillo peppers, cut into strips (can substitute roasted red peppers)
• Assortment of clams and mussels (about 10 each, scrubbed (you can also add prawns)
• Lemon wedges and parsley for garnish

👨‍🍳 Instructions

1. 1Heat the oil in a 38cm paella pan over medium-high heat. Add the squid and cook until slightly firm.Remove and set aside. (If using prawns, cook those until they change color and also set aside.)
2. 2Add the rice and cook briefly until the grains are coated with the oil. Pour in the squid ink paella cooking base, stir in the smoked paprika and salt, and bring to a boil. Reduce the heat and simmer for about 10 minutes or until half of the liquid is absorbed. Do not stir the rice.
3. 3Position the shellfish and piquillo peppers the way you want them to appear in the final dish. Continue to simmer over medium-low heat for about another 20 minutes until the seafood is cooked through. Turn the pan every few minutes to position the different section over the flame to create that crispy bottom crust, the socarrat.
4. 4Remove from the heat, add the squid and prawns (if using) and tent the pan with some aluminum foil for 5-10 minutes to allow the shellfish to open. Garnish with some lemon wedges and fresh parsley and serve immediately.