Preparation / Directions:
* Note: See the "Ajo Aceite - (Garlic Mayonnaise For Rice)" recipe which is included in this collection.
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.