We've put together all you need to make Arroz Negro, a typical dish of Valencia and Catalunya. This kit is makes a perfect gift or home cooking kit! The gift kit contains all the essentials, packed in a enameled steel pan, packed with wood wool and tied with raffia, we also have the kit available with pulpo, all the goods are packed in a box together with the pan, note the pulpo will require refrigeration once received.
Heat 2 tbsp olive oil in the paella pan and fry an onion, celery, and a bay leaf; leave for 3 minutes or so until soft. Heat the fish stock in another pan, and add the squid ink. Keep on a gentle simmer.
Add garlic, paprika flakes to taste and some parsley to the vegetables and fry for another minute. Remove the bay leaves, very finely chop them, and add them back to the pan along with the rice. Stir until the rice grains are coated in the oil. Add a glass of white wine, stir briefly and simmer for 5 minutes. Add the inky stock, and season well. Simmer without stirring. After about 10 minutes add the seafood, and push down into the rice, if using cooked seafood like our pulpo heat until it is warmed throughout if using raw seafood ensure it is cooked throughout. Cook until the liquid is absorbed and the rice tender.
When the rice is done, remove from the heat and cover. Leave to rest for 5-10 minutes. Scatter with parsley, decorate with piquillo peppers, squeeze over the lemon and serve with the alioli.