Black rice with squid ink (Arroz negro)

1. Cut the cleaned squid into small 1-1.5 cm dice; bring the fish stock to the boil and keep it hot.

2. Heat the olive oil in a paella pan or wide frying pan and fry the squid over high heat for 4-5 minutes until it releases its juices and they evaporate.

3. Add the finely chopped onion and garlic and cook for 6-8 minutes, then add the grated tomato and paprika and cook down to a thick, dark sofrito.

4. Stir in the rice, coat it with the sofrito for 1-2 minutes, then pour in the hot stock in which you have mixed the ink; season with salt.

5. Cook over high heat for 8 minutes, then over medium heat for 10 minutes WITHOUT stirring; turn up the heat for the last minute so a thin crispy crust (socarrat) forms on the bottom.

6. Remove from the heat, cover with a tea towel, rest for 5 minutes and serve with allioli.

Tip: The ink stains easily: wear an apron and wash the wooden spoon straight away.