Read Black Rice Paella with Monkfish Recipe Online |LaTienda

Ingredients

• 4 oz baby squid in ink
• 1 tbsp squid ink
• 4 1/4 cups fish or vegetable stock
• 2 tbsp freshly squeezed lemon juice
• 4 tbsp olive oil, divided
• 8 oz medium shrimp, shelled and deveined
• 2 tubes of squid, cleaned and cut into ¼-inch rings
• 1 1/2 lbs monkfish, cleaned and cut into 6 equal portions
• 2 bunches of scallions, sliced into ¼-inch pieces, green and white divided
• 3 cloves of garlic, peeled and finely diced
• 1 red bell pepper, diced
• 1 medium tomato, deseeded and finely chopped
• 1 tsp sweet smoked paprika
• 1 cup fino sherry or dry white wine
• 2 cups Bomba rice
• 2 fire-roasted piquillo peppers, halved in length and sliced