Black rice with homemade aioli

We hydrate the ñora in hot water for 10-15 min.

In a paella pan with EVOO, seal the cuttlefish and set aside.

In the same oil, fry the chopped cloves. Add the ñora, stir and when it begins to change color, add the grated natural tomato. Stir.

When the tomato is reduced, remove the ñora and extract the pulp that we return to the paella pan. Add a pinch of saffron and paprika.

Return the cuttlefish to the paella pan, add the white wine and let the alcohol evaporate.

Add the squid ink and the rice. Stir. Add the hot fish stock.

Cook 5-7 minutes over high heat, another 5 minutes over medium heat and finally over low heat for the last 5 minutes. Turn off and let stand covered for 2 minutes.

Serve with a good homemade aioli: egg, garlic, salt, olive oil and a dash of lemon or sherry vinegar.