Squid Ink Paella

• 4 cups seafood stock
• 1 cup water
• 1/2 cup white wine
• 1/4 teaspoon crushed saffron threads
• 1 small yellow onion, chopped (about 1 cup)
• 1 small red bell pepper, chopped (about 1 cup)
• 4 plum tomatoes, seeds removed, diced
• 4 garlic cloves
• 2 tablespoons olive oil, divided
• 1/2 pound peeled and deveined large raw shrimp, tails on
• 1 1/2 teaspoons kosher salt, divided
• 3/4 pound whole cleaned skinless squid tubes, cut into 1/2-inch pieces
• 1 teaspoon paprika
• 2 cups bomba rice or Arborio rice
• 3 teaspoons squid ink
• 1/2 pound littleneck clams in shells, scrubbed
• 1/2 pound fresh mussels, scrubbed and debearded
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 lemon, cut into wedges

1. Combine seafood stock, water, wine, and saffron in a medium saucepan. Bring to a simmer over high; cover and reduce heat to low. Keep over low heat until ready to use.
2. Pulse onion, bell pepper, tomatoes, and garlic in a food processor until finely chopped, 6 to 8 times.
3. Heat 1 tablespoon of the olive oil in a 15-inch paella pan over 2 burners on medium-high. Add shrimp to the pan; sprinkle with 1/2 teaspoon of the salt. Cook until the shrimp are golden on both sides, 1 to 1 1/2 minutes per side. Remove from pan, and set aside.
4. Add the onion mixture, squid, and remaining 1 teaspoon salt to the pan; cook, stirring occasionally, until nearly all the liquid evaporates, 7 to 8 minutes. Stir in paprika, and cook 2 more minutes.
5. Add rice and remaining 1 tablespoon olive oil. Cook, stirring constantly, until rice is slightly translucent, about 1 minute. Remove 1/2 cup of stock mixture, and reserve for use in Step 6; stir remaining stock mixture into paella.
6. Add squid ink, and stir just until rice is evenly distributed. (Do not overstir.) Cook over medium-high, 15 minutes, without stirring. Rotate the pan to ensure even heating. If paella begins to look dry in parts, add reserved stock mixture to that area, 1 to 2 tablespoons at a time.
7. Add clams, hinge side down, equally spaced around the pan. Cover and cook 4 minutes. Add mussels, hinge side down. Cover and cook another 4 minutes. Distribute shrimp evenly in pan, and cook another 4 minutes, uncovered. Increase heat to high, and cook, without stirring, 2 minutes. Remove from heat; cover with aluminum foil, and let rest 10 minutes. Top with parsley. Serve with lemon wedges.

seafood stock, water, white wine, saffron threads, yellow onion, red bell pepper, tomatoes, garlic, olive oil, shrimp, kosher salt, paprika, bomba rice, littleneck clams, mussels, flatleaf, lemon

Taken from www.myrecipes.com/recipe/squid-ink-paella (may not work)