Stunning squid ink paella served with homemade garlic alioli.
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Prepare the Alioli by emulsifying the egg yolk, crushed garlic, and lemon juice with olive oil in a mortar and pestle or blender until a thick, creamy mayonnaise forms.
In a traditional 40cm paella pan, heat olive oil over medium-high heat and sear the prawns for 1 minute per side until just colored, then remove and set aside.
Add the squid to the same pan, sautéing until the water evaporates and they begin to brown, then stir in the sofrito and smoked paprika, cooking for 2 minutes.
Incorporate the squid ink into the hot seafood stock, whisking thoroughly to ensure no clumps remain and the liquid is pitch black.
Add the Bomba rice to the pan, stirring for 2-3 minutes to toast the grains and coat them in the oil and sofrito base (the 'nacarar' process).
Pour in the blackened stock all at once, distribute the rice evenly across the pan, and increase the heat to high; do not stir the rice again from this point forward.
Cook on high for 8-10 minutes, then reduce heat to low for another 8 minutes, allowing the 'socarrat' (caramelized crust) to form at the bottom of the pan.
Arrange the prawns back on top, cover with a clean kitchen towel, and let the paella rest for 5 minutes before serving with dollops of the homemade Alioli.
