Arroz Negro

For 3 or 4 people (40cm paella):

Ingredients:

300g shrimp or shrimp or gambo heads.

200g Squid clean and in rings.

180g cuttlefish.

1 tablespoon of concentrated tomato.

3 sachets of squid ink.

1-2 teaspoons small sweet paprika from the vera.

1 or 2 tomatoes, grated or crushed with 2 garlic cloves

350 g of "bomba" rice (D.O Calasparra). Be mindful of the container. Depending on the quantity, it will have to be more or less wide.

875ml of broth (base recipe)

Utensils:

Iron paella pan

Wooden spoon

Elaboration:

sauté the heads of the shrimp in oil, at a high heat so that they are golden, squeezing them from time to time to get all their juice. Remove and discard. In this "prawn oil", fry the squid and cuttlefish over a medium high heat until they are marked and golden brown on both sides. Add more oil if necessary. Add the tomato paste, squid ink and paprika, stir.

Add the natural tomato that we have previously crushed and mix well with the rest of the ingredients. Let it sauté for about 15 minutes over a medium-low heat. Add the rice, pearl and stir to incorporate all the flavors (At this moment you can reserve the mixture in the fridge and proceed to finish it at another time)

Add the broth and let cook 10 minutes on high heat.Then lower the heat and cook 4 more minutes and last leave to heat under 3 minutes. The last minute can be covered with aluminum if we see that it is very dry.

It can also be finished in a 220 degree oven. Starting cooking over high heat for 4 minutes and then go into the oven for 14 minutes.

Serve the rice in the paella and a few bowls with aioli on the side.