Arroz Negro

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1. 1Step 1: If using fresh squid, heat the olive oil in a skillet or paella pan, and flash fry the squid for two minutes. Use a slotted spoon to remove the squid and place it on kitchen paper to absorb the excess oil - once cool, refrigerate until use. If using tinned squid, just move directly to frying the onions in the oliveoil.
2. 2Step 2: Add the onions, and fry on a low heat for 10 minutes until they have softened and turned translucent. Add the tinned tomatoes, tomato puree and anchovies.
3. 3Step 3: Turn up the heat and cook for 10 minutes until most of the liquid has evaporated.
4. 4Step 4: Turn the heat down and cook for a further 15 minutes until the sauce starts to turn a deep red colour.
5. 5Step 5: Add the paella rice to the paella pan, stir into the tomato sauce and turn up the heat. When the grains of rice are too hot to touch, add the white wine to the pan, and stir.
6. 6Step 6: In a separate pan, heat the fish stock and stir the squid/cuttlefish ink into the liquid. Pour all of the stock into the paella pan at once, and simmer on a medium heat, without stirring it.
7. 7Step 7: After 10 minutes, give the rice one thorough stir. Add the squid (either the pan-fried fresh squid, or the tins of squid in their sauce), and then turn down the heat for a further 10 minutes. Keep checking the rice. If before the time is up, it is looking dry, add 100-200ml water to loosen it.
8. 8Step 8: After 10 mintues of low simmer, the stock should be absorbed. Serve warm with aioli (recipe below).
9. 9Step 9: Grind the saffron to a fine powder in a pestle and mortar. Add 1 tbsp cold water and leave to infuse for 20 minutes.
10. 10Step 10: Add the pureed garlic, a good pinch of salt and egg yolk. Mix well and transfer to a larger bowl.
11. 11Step 11: Mix together the two oils and slowly drizzle into the egg yolk mixture, whisking steadily. It will start to emulsify after adding 75-100ml oil. Continue whisking in the remaining oil.
12. 12Step 12: Season with a good amount more salt to taste and refrigerate until use.