Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  16      large         shrimp - -- (abt 1 lb)
   1 1/2  pounds        calamari
     1/2  pound         cockles or manila clams
   1      pound         mussels
   6      tablespoons   extra-virgin olive oil
   1      large         spanish onion -- cut 1/4" dice
   2                    red bell peppers -- cut 1/4" dice
   8                    garlic cloves -- thinly sliced
   2      tablespoons   spanish paprika
   2      tablespoons   squid ink
                        (available in specialty stores)
   3      cups          short-grain rice
   8      cups          fish stock -- homemade, canned or
                        -- cubes
   2      cups          chopped fresh tomatoes
   1      cup           sliced scallions
                        salt -- to taste
                        freshly-ground black pepper -- to taste
   1      recipe        ajo aceite garlic mayonnaise -- see * note

Preparation:

* 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.