Black Rice Paella

Instructions

1. Prepare the seafood
   Clean the squid and cut into rings. Peel and devein the shrimp, leaving the tails on for presentation if desired. Clean the mussels, removing any beards, and discard any that are open and don't close when tapped.
2. Start the sofrito base
   Heat the olive oil in a large paella pan or wide shallow skillet over medium heat. Add the chopped onion and sauté for 5 minutes until translucent. Add the garlic and red bell pepper and cook for another 3-4 minutes until softened.
3. Cook the squid
   Add the squid rings to the pan and cook for 2-3 minutes until they begin to firm up. Pour in the white wine and allow it to reduce by half, about 2 minutes.
4. Add rice and flavorings
   Add the rice to the pan and stir to coat with the oil and vegetables. Toast lightly for 1-2 minutes. Stir in the smoked paprika and saffron if using. Mix the squid ink into the stock and then gradually pour the black stock into the pan, stirring gently to distribute evenly.
5. Simmer the paella
   Bring the mixture to a boil, then reduce heat to a gentle simmer. Arrange the shrimp on top of the rice. Do not stir the rice after this point. Cook uncovered for about 15 minutes, or until the rice has absorbed most of the liquid.
6. Add the mussels
   Place the mussels around the edge of the pan, hinge-side down and partially nestled into the rice. Continue to cook for another 10 minutes, until the mussels open and the rice is tender but still has a slight bite to it.
7. Rest and serve
   Remove the pan from heat, cover with a kitchen towel or foil, and let rest for 5-10 minutes. Discard any mussels that haven't opened. Garnish with lemon wedges and freshly chopped parsley before serving directly from the pan.