Arroz negro — Valencian squid-ink rice

Put crab, smelt, onion, stock pepper, three garlic cloves, bay leaves and the gallon of water in a suitable large pot. Bring to a boil and cook about 30 minutes. Strain; do not leave fragments of shell or fish bone in the stock. Reserve 4 cups hot stock for rice and refrigerate excess promptly.

Use the paellera only on a stable cooking surface approved for its size, not improvised indoor charcoal or supports. Warm olive oil and cook diced green peppers until tender. Add squid and stir about 2 minutes, then add minced garlic briefly without burning.

Add the measured 2 cups rice once and stir to coat. Stir in paprika briefly, then immediately add the 4 cups stock and squid ink. Start seasoning with about 1 teaspoon of the listed salt and add more only if needed.

Bring to a boil, reduce to a simmer and cook until the rice is tender and liquid mostly absorbed, beginning to check after about 20 minutes. Add a little reserved hot stock if needed; the source admits substantially varying cooking times. Squid must be cooked through to 63°C.

Remove from the heat, cover safely away from flames and rest about 5 minutes. Serve six portions. Cool extra stock and cooked rice promptly rather than leaving the large stock batch on the stove.