1. If using fresh squid, heat the olive oil in a skillet or paella pan, and flash fry the squid for two minutes. Use a slotted spoon to remove the squid and place it on kitchen paper to absorb the excess oil - once cool, refrigerate until use. If using tinned squid, just move directly to frying the onions in the oliveoil.

2. Add the onions, and fry on a low heat for 10 minutes until they have softened and turned translucent.

3. Add the tinned tomatoes, tomato puree and anchovies.

4. Turn up the heat and cook for 10 minutes until most of the liquid has evaporated.

5. Turn the heat down and cook for a further 15 minutes until the sauce starts to turn a deep red colour.

6. Add the paella rice to the paella pan, stir into the tomato sauce and turn up the heat. When the grains of rice are too hot to touch, add the white wine to the pan, and stir.

7. In a separate pan, heat the fish stock and stir the squid/cuttlefish ink into the liquid. Pour all of the stock into the paella pan at once, and simmer on a medium heat, without stirring it.

8. After 10 minutes, give the rice one thorough stir. Add the squid (either the pan-fried fresh squid, or the tins of squid in their sauce), and then turn down the heat for a further 10 minutes. Keep checking the rice. If before the time is up, it is looking dry, add 100-200ml water to loosen it.
After 10 mintues of low simmer, the stock should be absorbed. Serve warm with aioli (recipe below).

Ingredients for Arroz Negro

3 tbsp olive oil
340g fresh squid, cut into 2-3cm pieces OR 2 x 115g tins of Squid Pieces in Ink Sauce
2 onions, diced
2 x 400g tinned tomatoes, chopped or crushed directly in the pan
1 tablespoon tomato puree
5 anchovies
340g paella rice
200ml white wine
800ml well-seasoned fish or shellfish stock
12g squid / cuttlefish ink