Paella with cuttlefish ink

Ingredients:

Mayonnaise with saffron

• 4 cups chicken broth
• 6 cloves of garlic
• 1 teaspoon saffron
• 1.5 cups mayonnaise
• 2 tbsp. l. olive oil
• 1 tbsp Espelette pepper
• Zest and juice of 1 orange

Paella

• 1/4 cup olive oil
• 700 g Spanish chorizo
• 700 g of squid (carcasses and tentacles)
• 1 cup diced shallots
• 8 cloves of garlic
• 1.5 cups halved cherry tomatoes
• 0.5 cups Castelvetrano olives
• 2 cups Bomba rice
• 0.5 cups white wine
• 3 tsp. cuttlefish ink
• 2 tsp paprika
• 1/4 cup fresh parsley leaves
• 1/4 cup fresh chives, cut into 2.5cm pieces
• Special equipmentpaella pan

Preparation:

1. Mayonnaise with saffron:
   
   Combine chicken broth with 1 cup water in a medium saucepan and bring to a boil. Reduce heat until ready to use. Soak the garlic in the broth for 5 minutes, then remove (keep the broth on low heat).
2. In a small bowl, stir together 2 tablespoons of hot broth and saffron until it blooms. Combine the saffron broth, garlic cloves, mayonnaise, olive oil, Espelette pepper, orange zest, and juice in a blender and blend until smooth. Set aside.
3. Paella:
   
   Heat a paella pan over medium-high heat and add olive oil to coat the bottom. Once the oil begins to shimmer, add the chorizo ​​and squid and cook, stirring, until the squid begins to brown and the chorizo ​​has rendered some of its fat. Remove the chorizo ​​and squid from the pan and set aside.
4. Reduce heat to medium and add the shallots, garlic, cherry tomatoes, and olives. Stir and cook until the shallots are translucent and the tomatoes begin to burst, about 4 minutes. Add the rice and stir to coat, then cook for another 2 minutes.
5. Add white wine and bring to a boil, then reduce heat. Add cuttlefish ink, paprika, and hot broth and stir.
6. Reduce heat to medium-low and simmer the paella, uncovered, without stirring, until you hear a sizzling sound in the bottom of the pan, about 25 minutes. Return the chorizo ​​and squid to the pan and spread them evenly over the top. When the squid is heated through, remove the paella from the heat and serve it directly in the pan. Serve with saffron mayonnaise, parsley, and chives.