In a paella pan, sauté the onions and peppers slowly to begin your sofrito.
When ready, add 1/2 of the garlic; sauté.
Add the tomatoes and cook until thick. This is your sofrito. Remove to a
bowl and set aside.
In the same paella pan, sauté the squid and cuttlefish, along with the rest
of the garlic, and when 1/2 cooked, add the rice and let cook for a few minutes.
Add the sofrito, and then start ladling in the hot fish stock to which you have
added all the squid ink. Add ladles of stock as each is absorbed.
When the rice is nearly cooked, add the clams and green peas. Let cook and
it should be ready once the clams open.
Top with a spoon of aioli.
Yield: 6 servings
To get a better color and flavor out of the squid ink, pound the ink in
a mortar adding some fish stock.
Source: Daniel Olivella, executive chef, B-44 Bistro, San Francisco