Spanish Black Rice Paella (Arroz Negro/Arròs Negre)

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1. 1Step 1: Warm 3 tbsp of the oil in a paella pan or medium skillet/frying pan over medium-high heat.
2. 2Step 2: Fry the shrimp/prawns then the squid in batches, cooking just a minute at the most each side so the shrimp go pink and squid becomes opaque.
3. 3Step 3: Remove them as they are done with a slotted spoon and set aside.
4. 4Step 4: Once done, add the remaining oil and add the onion and pepper to the pan.
5. 5Step 5: Cook a few minutes until the onion is translucent, reducing the heat if necessary so the onion doesn't burn.
6. 6Step 6: Add the garlic part way through.
7. 7Step 7: Once the onion and pepper are softened, add the rice and cook a couple minutes, stirring so it is well coated with the oil.
8. 8Step 8: Add the wine and use it to deglaze the pan (scrape away all the tastiness from the bottom of the pan!).
9. 9Step 9: Add the squid ink, tomato puree and stock and stir to mix through.
10. 10Step 10: Bring to a simmer and reduce the heat slightly.
11. 11Step 11: Leave to simmer for around 15min or more until the liquid has been absorbed and the rice is cooked.
12. 12Step 12: Serve with wedges of lemon and, if you have it, aioli.