Recipe for Arroz Negro - (Black Rice with Shellfish and Garlic Mayonnaise) 
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Yield:
8
Ingredients:
Amount Ingredient
16 lrg Shrimp - (abt 1 lb)
1/2 lb Calamari
1/2 lb Cockles or manila clams
1 lb Mussels
6 tbl Extra-virgin olive oil
1 lrg Spanish onion cut 1/4" dice
2 x Red bell peppers cut 1/4" dice
8 x Garlic cloves thinly sliced
2 tbl Spanish paprika
2 tbl Squid ink
(available in specialty stores)
3 cup Short-grain rice
8 cup Fish stock, homemade, canned or cubes
2 cup Chopped fresh tomatoes
1 cup Sliced scallions
Salt to taste
Freshly-ground black pepper to taste
Instructions:
Instructions: Peel shrimp, clean calamari and slice into 1/4-inch rings. Scrub cockles and debeard and scrub mussels. Set all shellfish aside.

In an 18-inch to 22-inch paella pan, heat olive oil until smoking. Add onion, peppers, garlic and paprika and cook until softened, about 6 to 8 minutes. Add squid ink and rice and continue to cook, about 3 to 4 minutes. Add fish stock and bring to a boil. Arrange fish in pan and continue to cook, not stirring, for 18 to 20 minutes, or until rice is tender and liquid is absorbed. Stir in tomatoes and scallions and season with salt and pepper. Serve with Ajo Aceite.

This recipe yields 8 servings.

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