Castillo de Tabernas, Aceite de Oliva Virgen Extra

Servings: 4

Ingredients

• 6 tablespoons squid ink sauce
• 2 mid-sized squid, chopped
• 4 cups fish stock
• 2 cups Spanish rice
• 1 teaspoon salt
• 1 teaspoon freshly squeezed lemon juice
• 1 cup alioili

Preparation

Pour the fish stock into a large (about 15-inch) paella pan and bring to a boil over high heat. Add the rice, squid ink sauce, chopped squid, and salt and mix well, distributing the rice evenly in the pan. Boil for 5 minutes, then decrease the heat to medium-low and cook for about 12 minutes, or until the rice has absorbed the liquid and is tender.

Remove from the heat and sprinkle with the lemon juice. Cover with a lid or a kitchen towel and let rest for 5 minutes before serving. Serve with alioli.