Paella Negra

Ingredients

• 2 pirasong malalaking pusit
• 3 chicken bouillon cubes
• 12 cups tubig
• 3 kutsarang olive oil
• 3 pieces chorizo de bilbao
• 2 malaking sibuyas na puti, finely chopped
• 8 butil ng bawang, minced
• Pinch of red pepper flakes gochugaru
• 3 cups arborio rice or Japanese rice
• 1 can whole peeled or crushed tomatoes
• Salt and pepper to taste Lemon wedges
• 10-12 pieces steamed mussels (tahong)
• 2 hard-boiled eggs, sliced
• 8-10 pieces large prawns, steamed, peeled, sliced lengthwise
• 1 bunch kintsay (parsley), chopped

Steps

1. Hugasan ang pusit. Maingat na alisin ang ink sack. Ilagay ang black liquid sa bowl. Set aside.
2. Hiwain ang pusit into ring chunks. Hiwain ang tentacles into inch long pieces. Itabi muna.
3. Boil water in a pot. Add chicken cubes. Tunawin. Stir. This will be used as chicken stock.
4. Painitin ang paellera. Lagyan ng olive oil. Tilt pan at siguraduhin na may mantika ang buong bottom ng pan.
5. Iprito ang chorizo de bilbao hanggang sa lumabas ang mapulang mantika nito. Using a slotted spoon, hanguin ang chorizo. Itabi muna.
6. Ilagay ang sibuyas at lutuin hanggang maging translucent.
7. Pagkatapos ilagay din ang bawang and cook until it turns light golden brown.
8. Ilagay ang bell peppers. Haluin.
9. Ilagay ang pusit and cook for a few minutes or just until tender. Do not overcook.
10. Gamit ang tong or slotted spoon, hanguin ang malambot nang pusit. Set aside.
11. Ilagay ang bigas. Haluin until the grains are coated with oil.
12. Ilagay ang crushed tomatoes. Unti-unting ilagay ang 5 cups ng mainit na chicken stock habang patuloy na hinahalo hanggang ma-absorb ng bigas ang liquid. Cook the rice risotto style.
13. Marahang ibuhos ang squid ink at patuloy na haluin habang unti-unting inilalagay ang remaining chicken stock.
14. Ilagay ang pusit na niluto earlier. Haluin until well incorporated into the rice. Season with salt and pepper. Stir every now and then until the rice is well-cooked.
15. On top of the cooked paella, arrange mussels, egg slices, steamed prawns.
16. Serve with lemon wedges on the side and sprinkle with chopped parsley. Enjoy!