TASTE - Arroz Negro (Spanish Squid Ink Rice) | TASTE

Ingredients

• 1 lb squid, cleaned
• salt
• 4 c hot fish or shrimp stock
• 6 tbsp olive oil, divided
• 1 large white onion, finely chopped
• 1 large green bell pepper, finely chopped
• 1 large tomato, grated on a box grater, skins discarded
• 3 garlic cloves, peeled, finely chopped
• 1 c Spanish Calasparra rice
• ¼ c dry white wine
• 2-3 tbsp squid or cuttlefish ink
• 2 tbsp chopped parsley, plus extra for garnish
• 4 whole large shrimp, with heads on
• lemon wedges for serving
• 1 pinch saffron threads
• 1 tsp hot water
• 1 large egg yolk
• 1-2 garlic cloves, smashed to a paste
• 2 tsp fresh lemon juice
• ¾ c extra-virgin olive oil
• 1 pinch of hot smoked Spanish paprika