Black Squid Ink Paella | La Cucina Grandinetti

Ingredients

• 8 tablespoons olive oil
• 1/2 pound medium shrimp, shelled
• 1/2 pound monkfish, grouper or other firm-fleshed fish, skin removed and cut into ½ inch cubes
• 2 pounds small cleaned squid (including tentacles), cut in ½-inch rings and tentacles halved lengthwise
• Kosher or sea salt and pepper
• 8 cloves of garlic, minced
• 2 tablespoons parsley, minced
• Six 4-gram packets squid ink
• 6 cups clam juice or fish broth
• 1/4 teaspoon crumbled thread saffron
• 2 tablespoons freshly squeezed lemon juice
• 1 medium onion, finely diced
• 2 medium red bell peppers, finely chopped
• 2 medium tomatoes, finely chopped
• 2 teaspoons sweet paprika, preferably Spanish smoked
• 1/4 teaspoon cayenne
• White wine to deglaze the pan
• 3 cups imported Spanish or Arborio short-grain rice
• 4 frozen artichoke hearts in quarters
• 1 large pimento
• Lemon wedges
• Alioli (see recipe below)