Method

Heat olive oil in a wide paella pan or skillet over medium-high heat. Fry cuttlefish/squid for 5 minutes until lightly coloured. Remove.
About 5 min
Soffritto: in the same pan, soften onion 8 minutes. Add garlic; cook 1 minute. Add grated tomato and pimentón; cook down 8 minutes until a thick paste forms.
About 11 min
Dissolve squid ink in a ladle of hot stock. Add to the pan with the soffritto. Stir — it turns dramatically black.
About 11 min
Add the rice; stir to coat in the ink for 2 minutes. Return the cuttlefish. Pour all the hot stock in at once. Season. Do not stir again once the stock is added.
About 11 min
Cook on high heat 5 minutes, then medium-low 12–15 minutes until the rice has absorbed all the liquid and is cooked. The base should have formed a socarrat (the slight crust at the bottom — move the pan to check; it should smell toasty, not burnt).
About 11 min
Arrange raw prawns on top in the last 5 minutes so they cook from the steam. Serve from the pan with alioli and lemon wedges.
About 3 min

Nutrition per serving (estimate)

Contains: eggs, fish, shellfish