Squid ink paella (Arroz negre) with aioli and paprika spanish olive oil - Olive Oils from Spain

Ingredients

• Squid ink 1–3 tsp.
• Fish or shrimp stock as needed
• Garlic clove, chopped 1 ea.
• Parsley, curly, chopped 6 Tbsp.
• Salt 1 tsp.
• Water as needed
• Spanish extra-virgin olive oil 2 ½ Tbsp. + additional as needed
• Onions, white, small dice ¼ cup
• Yellow bell peppers, small dice ¼ ea.
• Red bell peppers, small dice ¼ ea.
• Squid bodies and tentacles, sliced ¼ cup
• Cuttlefish or squid steaks, diced 2 oz.
• Spanish rice 1 cup
• Tomato & Onion Sofrito (recipe follows) ¼ cup
• Paprika ½ tsp.
• Ground black pepper ¼ tsp.
• Clams 4 ea.
• Shrimp, medium 21 – 25 4 ea.
• Peas ¼ cup
• Safron aioli 2 Tbsp.