Paella Negra Y Chistorra Picante

Ingredients:

• Paella Chistorra Garlic and Spicy - chopped, 100g 
• Squid Ink, 20ml 
• Bomba Rice, 150g 
• Garlic - minced, 30g 
• Shrimp - peeled and deveined, 40g 
• Seafood Stock, 300ml 
• Red Bell pepper - sliced, 30g 
• Aioli, 20g 
• Olive Oil, 20ml 
• Salt and Pepper

Procedure:

1. Sauté the Garlic and rice in olive oil over medium high heat for 2-3 minutes. Add Squid ink and chistorra and sauté for another minute.  
2. Add half of the stock and keep mixing for 2-3 minutes.  Adjust seasoning and lower the heat to the lowest setting. Top with shrimp and bell pepper, add the remaining stock, and cover with foil and let cook for another 15-20 minutes. 
3. Garnish with lemon wedge and drops of aioli.