Paella Negra Recipe

Prepare saffron

Warm the fish stock in a small saucepan. Crush the saffron threads between your fingers and stir them into 2 tablespoons of the warm stock; let steep while you start the sofrito (about 5 minutes).

Heat a wide paella pan (12–14-inch) or large skillet over medium heat. Add the olive oil and swirl to coat.

Add the chopped onion and sauté until translucent, about 5–6 minutes. Add the chopped red bell pepper and continue to cook until softened, 3–4 minutes.

Add the minced garlic and sweet smoked paprika; stir for 30–45 seconds until fragrant, taking care not to burn the garlic.

Stir in the grated or crushed tomatoes. Cook the mixture down until it thickens slightly and the flavors concentrate, about 6–8 minutes.

Deglaze the pan with the white wine, scraping up any browned bits. Let the wine reduce by half, about 2–3 minutes.

Add the warm fish stock (including the saffron-infused stock), the remaining stock, and the black squid ink. Stir to combine. Season with 1 1/2 teaspoons salt and 1/2 teaspoon black pepper. Bring to a gentle simmer.

Taste the broth for seasoning and adjust as needed (remember the seafood will add salinity).

Add the rice to the simmering black stock, spreading it evenly across the pan. Do not stir vigorously after this point. Shake the pan gently to level the rice.

Maintain a medium-low simmer and cook uncovered for 10 minutes. After 10 minutes, reduce heat to low and cook a further 6–8 minutes until the rice is almost al dente and most of the liquid has been absorbed.

While the rice cooks, pat the seafood dry. Season the grouper and shrimp lightly with a pinch of salt and pepper.

At the 10-minute rice mark (when rice has absorbed some liquid but is still firm), tuck the calamari rings and pieces of grouper into the rice, distributing evenly. Nestle the shrimp on top and place the mussels hinge-side down into the rice.

Continue cooking on low until the shrimp are pink and opaque, mussels have opened (discard any closed mussels), and rice is cooked through but slightly firm to the bite—about 6–8 more minutes. Avoid stirring; you want to preserve the socarrat (the crisp bottom).

When the seafood is cooked and liquid mostly absorbed, remove the pan from the heat. Dot the surface with the unsalted butter and cover the pan loosely with aluminum foil or a large lid. Let rest for 5 minutes to meld flavors and finish cooking gently.

Uncover, sprinkle chopped parsley over the paella, finish with a grind of black pepper and a pinch of flaky sea salt. Arrange lemon wedges around the pan.

Serve straight from the pan, encouraging diners to scoop from the edges to get some of the socarrat (toasted rice) from the bottom.