Arroz negro

Makes enough for two-person paella pan
cuttlefish 150g, cleaned and cut into small chunks
olive oil
garlic 2 cloves, finely chopped
shallot 1, finely chopped
tomatoes 2, skinnned and deseeded
red pepper 1, roasted, peeled and deseeded
paella rice 1 espresso cup
shellfish stock 400ml
cuttlefish ink 1 tbsp (try your fishmonger, or thefishsociety.co.uk)
parsley 1 tbsp, finely chopped
lemon wedges and a pot of punchy aioli to serve

Preheat oven to 220C/gas mark 7. Fry cuttlefish in some olive oil with half of the garlic, the shallot, tomatoes and red pepper until cuttlefish is lightly coloured on the edges and vegetables soft. Add rice, stir together then fill pan to top with stock, stir in ink; everything should turn black. Bring to a boil, simmer for 5 minutes then sprinkle in the remaining raw garlic and season, it will take a lot of salt. Bake in oven until stock has been absorbed – about 20 minutes. Sprinkle with parsley and serve with a wedge of lemon and aioli. © Mitch Tonks