Catalonian Black Rice with Tender Baby Squid

1. Heat Olive Oil and Cook Onions

Heat the olive oil in a 16- to 18-inch paella pan over medium heat. Add the chopped onions and fry them until they become soft and golden, about 5-7 minutes.

2. Add Tomatoes and Season

Add the grated or chopped tomatoes to the pan. Season with salt and pepper to taste. Cook until most of the tomato liquid has evaporated and the oil begins to sizzle, about 10 minutes.

3. Incorporate Baby Squid

Add the baby squid to the pan, ensuring the bodies are cut into rings and the tentacles are left whole. Cook for about 5-8 minutes, stirring frequently, until the squid is tender.

4. Add Rice

Stir in the medium-grain Spanish paella rice, making sure each grain is well coated with the sauce.

5. Prepare and Add Stock with Squid Ink

Bring the fish or chicken stock and dry white wine to a boil in a separate saucepan. Dilute the squid ink in a small bowl with a bit of the hot stock, mixing thoroughly. Pour the ink-stained stock into the paella pan, adding salt to taste.

6. Cook Rice

Spread the rice evenly across the pan and let it cook for the first 10 minutes over medium heat. Then, reduce the heat and cook for an additional 8-10 minutes, or until the rice is tender. Do not stir after spreading the rice.

7. Garnish and Serve

When the rice is tender and has absorbed all the liquid, sprinkle chopped flat-leaf parsley over the top. Serve immediately, optionally accompanied by a generous dollop of Alioli.