Paella Negra

Ingredients: (4 persons)

• 600ml fish stock
• 300g rice (Bomba, Calasparra, or Arborio)
• 10 shrimps
• 250g calamari
• 1/2 chorizo
• 1 onion diced
• 2 teaspoons squid ink
• 3 cloves garlic
• 1 pimento
• 2 tbsp Tomato concentrate
• Smoked paprika, saffron
• Butter
• Parsley

Paella prep

1. In a large Paella pan, stir the onion, pimento and the garlic until translucent and soft (~5 minutes).
2. Stir in the tomato concentrate, diced chorizo, smoked paprika, and saffron. Cook for 1 minute.
3. Add fish stock with the squid ink. Adjust salt if needed.
4. Bake in the oven for 30 minutes (180℃)
5. Top with saved seafood during the last 5 mins
6. The socarrat (the crispy layer of caramelised rice): bring back the paella pan on high heat for 1-2 minutes

Seafood & Prep

1. Clean the calamari and slice it.
2. In a hot pan, heat 2 tablespoons of olive oil and butter over medium-high heat.
3. Sauté the shrimp for 1–2 minutes per side until pink. Remove and set aside.
4. Add a minced clove of garlic and the calamari to the pan. Sauté for 3–4 minutes until cooked.
5. Before removing them, add the parsley and set aside