Black Recipe

Prepare vegetables

Finely chop the yellow onion to make 1 cup packed. Mince 4 garlic cloves. Grate the tomato or open the canned crushed tomato and measure 1/2 cup.

Heat a wide paella pan (or large shallow skillet ~12–14 inches) over medium heat. Add 4 tbsp olive oil and swirl to coat.

Add the chopped onion and cook, stirring, until translucent and soft, about 6–8 minutes. Add the diced red bell pepper and continue to cook 3 minutes more until softened.

Add the minced garlic and smoked paprika; cook 30–45 seconds until fragrant, stirring constantly to avoid burning.

Stir in the grated/crushed tomato and cook down 4–5 minutes until the mixture reduces slightly and becomes a loose sofrito. Pour in the 120 ml white wine and simmer 2–3 minutes to reduce the alcohol and concentrate flavor.

Add the 2 cups short-grain rice to the sofrito and stir for 1–2 minutes so each grain is coated with the oil and tomato mixture (toasting the rice slightly).

In a bowl, whisk together 900 ml fish stock with 3 tbsp squid ink until evenly dispersed and deep black. Taste the broth and add salt to reach 1.5 tsp total salt in the pan (adjust to preference). If the stock seems too concentrated, add up to 100 ml cold water.

Pour the squid-ink stock evenly over the rice. Spread the rice in an even layer. Do NOT stir after this point except to arrange seafood on top; this helps form the socarrat (crispy bottom). Bring to a steady simmer over medium-high heat.

Adjust heat to maintain a gentle simmer. Cook uncovered for 12–15 minutes until most of the liquid is absorbed and rice is nearly tender but still slightly firm (al dente). Rotate the pan occasionally for even cooking; do not stir.

While the rice simmers, pat the calamari, squid tubes, and shrimp dry with paper towel. Season shrimp lightly with a pinch of salt and pepper.

When the rice has about 6–7 minutes remaining (liquid mostly absorbed but surface still wet), nestle the calamari rings, squid tubes (if using), and shrimp into the rice in a single layer. Tuck the mussels, hinge-side down, into the rice so they steam open on top of the paella.

Continue to simmer gently for another 6–8 minutes until shrimp turn opaque and pink, calamari is just cooked through, and mussels have opened. Discard any mussels that do not open.

If the surface is still wet but rice is cooked, raise heat for 1–2 minutes to encourage the socarrat (crispy bottom). Listen for subtle crackling; be careful not to burn. Remove from heat.

Dot the paella with 1 tbsp unsalted butter and sprinkle 2 tbsp chopped parsley and 1/2 tsp freshly ground black pepper over the top. Cover the pan with a large clean kitchen towel or lid and rest 5 minutes to allow flavors to meld and seafood to finish cooking through residual heat.

Squeeze lemon wedges over each serving and offer aioli and lemon zest at the table for guests to garnish to taste.

Serve the black paella directly from the pan so guests see the dramatic squid-ink color and assorted seafood. Provide extra lemon wedges and aioli. Leftovers keep 1–2 days refrigerated; reheat gently with a splash of stock to loosen the rice.

Ingredient substitutions: use short-grain arborio if bomba is unavailable; substitute clam or shrimp stock for fish stock. For a stronger black color, add up to 1 more tablespoon of squid ink, tasting for brininess.