Arroz negro

Makes enough for two-person paella pan

• 150g cuttlefish
• 0 olive oil
• 2 cloves garlic
• 1 shallot
• 2 tomatoes
• 1 red pepper
• 1 espresso cup
• 400g shellfish stock
• 1 tbsp cuttlefish ink
• 1 tbsp parsley

Step 1
lemon wedges and a pot of punchy aioli to serve.

Step 2
Preheat oven to 220C/gas mark 7.

Step 3
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.

Step 4
Add rice, stir together then fill pan to top with stock, stir in ink; everything should turn black.

Step 5
Bring to a boil, simmer for 5 minutes then sprinkle in the remaining raw garlic and season, it will take a lot of salt.

Step 6
Bake in oven until stock has been absorbed – about 20 minutes.

Step 7
Sprinkle with parsley and serve with a wedge of lemon and aioli.