Arroz Negro with Aioli

Ingredients

Quantities are for one portion.

• 2 tbspaioli (garlic mayonnaise)
• 15 mlolive oil
• 1onion, finely diced
• 150 gsquid, cleaned and sliced into rings (ensure 1 tsp squid ink is reserved or bought separately)
• salt to taste
• 70 gdry paella rice (bomba or arborio)
• 250 mlfish stock
• 50 mltomato passata
• 1garlic clove, minced

Method

1. Heat the olive oil in a wide, flat paella pan or skillet. Add the sliced squid rings and sear them quickly until opaque, then remove and set aside.
2. In the same pan, sauté the finely diced onion and minced garlic until soft and translucent.
3. Stir in the tomato passata and let it simmer until it thickens slightly.
4. Dissolve the dense squid ink in a small spoonful of warm water to prevent clumps, then stir it into the tomato base, turning it jet black.
5. Add the dry paella rice, stirring to coat it in the black sauce.
6. Pour in enough water or fish stock to cover the rice. Return the sliced squid to the pan. DO NOT stir from this point. If the rice is not cooked through and the liquid is absorbed, add a little more water or fish stock and simmer for a few more minutes.
7. Simmer uncovered over medium heat until the liquid is absorbed and the rice is tender. Let it rest, then serve with large dollops of aioli on the side.