Arroz Negro

Recipe & food styling Martin Bosley / Photography Amber-Jayne Bain

	1.2 litres chicken or fish stock
	8g squid ink
	5 ripe tomatoes
	125ml olive oil
	600g squid, cleaned, tubes cut into 1cm rings, tentacles cut into sets of two (or just use squid tubes)
	12 uncooked prawns, whole, peeled
	1 onion, finely chopped
	4 garlic cloves, finely chopped
	200ml dry white wine
	400g Calasparra rice
	lemon, to serve

1.	Bring the stock to the boil, add the squid ink, lower the heat and leave to simmer.
2.	Chop the tomatoes fairly finely and keep them with their juice.
3.	Heat 2 tablespoons of the olive oil in a 30-40cm paella pan or frying pan over a moderate heat.
4.	When the oil is hot, add the prepared squid and cook quickly, for about 2 minutes on each side, seasoning it with a pinch of salt.
5.	Remove from the pan and set aside on a warm plate under an upturned bowl.
6.	Add the prawns to the pan.
7.	When they change colour from grey to pink, remove them and set aside with the squid.
8.	Add the remaining olive oil to the pan along with the onion and garlic.
9.	Cook until translucent, around 5 minutes.
10.	Add the tomatoes and all their juices to the pan, cooking for another 5 minutes.
11.	Add the white wine and cook for 15 minutes more, until the mixture thickens.
12.	Increase the heat and add the rice.
13.	Cook for 1-2 minutes, stirring continuously, then pour over the hot stock, season with salt, mix well and bring to the boil.
14.	Reduce the heat and leave to cook for about 8 minutes or until two thirds of the liquid has evaporated.
15.	At this point, do not stir again until a fine crust has formed on the base and the sides of the pan.
16.	Scatter the squid, prawns and any juices that may have gathered on top of the rice, then make a loose dome of kitchen foil and cover the pan.
17.	Turn off the heat and leave to steam for about 10 minutes.
18.	Serve warm, directly from the pan, with wedges of lemon.