Black Noodle Paella

Ingredients

• 2 cloves garlic
• 125 g ripe tomatoes
• 200 g sea bass fillet
• 250 g small squid (calamari)
• 8 large prawns (ready to cook)
• 60 ml olive oil
• 1 tbsp paprika powder
• 1 packet squid ink
• 1 l fish stock
• 400 g short pasta strands
• Salt
• pepper (ground)

Instructions

1. 1.

   Peel and finely chop garlic and tomatoes. Wash the sea bass, pat dry, and cut into bite-sized pieces.

2. 2.

   Wash and drain the calamari and prawns. Heat olive oil in a large paella pan.

3. 3.

   First sear the fish briefly, then remove it. Sear the prawns for a few minutes and remove them as well.

4. 4.

   In the same oil sauté garlic and tomatoes. Add paprika powder and squid ink, pour in fish stock, and add the pasta strands. Cook over high heat for about 5-6 minutes.

5. 5.

   Reduce heat and simmer everything for another 5 minutes. Then add the calamari, sea bass, and prawns.

6. 6.

   Simmer gently for 5 more minutes until the noodles have absorbed most of the liquid. Season with salt and pepper.

7. 7.

   Let the finished paella rest on a turned-off burner for 2-3 minutes so all liquid is absorbed by the noodles.