Paint it black

1 tsp chilli flakes

1 tsp smoky hot paprika

2 tbsp squid ink

1 tbsp tomato paste

300g paella rice

1.25 litres chicken stock

8 medium king prawns, peeled

4 tbsp flat-leaf parsley, chopped

freshly ground pepper

aioli, to serve

Serves 4

Heat the olive oil in a paella pan or a heavy-based frying pan over medium heat. Add the onion and garlic and a little sea salt and gently cook for a few minutes.

Add the squid and bacon and stir through for 3-4 minutes. Add the chilli flakes, paprika, squid ink and tomato paste, stir through, then add the rice and chicken stock. Stir and bring to a simmer.

Add the prawns and fold through, then leave to cook for 20 minutes, or until liquid has evaporated. Remove the pan from the heat, cover with a tea towel to keep warm and allow to rest for 5 minutes.

Sprinkle with parsley and give a good grind of pepper. Serve with aioli on the side.

ORANGE AND GRAND MARNIER CUSTARD

750ml milk

1 vanilla pod, split in half, seeds scraped

5 strips untreated orange zest

200g caster sugar

60ml Grand Marnier

4 large eggs, separated

4 large egg yolks

Serves 6

Place the milk, vanilla pod and seeds and orange zest in a medium saucepan over a low-medium heat. Bring to a gentle simmer, then remove from the heat and set aside to cool. Put in the refrigerator and let the flavours infuse overnight.

Preheat the oven to 140°C.

To prepare the caramel, stir 150g of sugar into 90ml of water in a small saucepan over a low heat. When the sugar has melted, turn the heat up to high and simmer until the mixture turns a deep caramel colour. Pour caramel into six 180ml ramekins.

Place the Grand Marnier in a small saucepan and bring to a simmer, then set aside to cool.

Put the 8 egg yolks and remaining sugar in a bowl and combine using a mixer on medium-high speed. Once the mixture is pale and creamy and the sugar is melted, incorporate egg whites and the Grand Marnier. Use a strainer to add the infused milk. Mix well with the mixer then pour into the ramekins. Place them in a baking pan and fill it with enough boiling water to come halfway up their sides.

Bake for 30-35 minutes, or until the custard has set but is still a little wobbly in the centre; don't overcook. Cool to room temperature and place in the fridge for about 1 hour to set further.

Serve straight out of the ramekins, or turn out onto plates.

SOMETHING TO DRINK

Manzanilla
Is there anything better with Spanish food than sherry? Equipo Navazos "I Think" Manzanilla En Rama ($25), from Sanlúcar de Barrameda in Andalucia, is fresh and crisp. It highlights the fantastic saline characters of the paella and is all chalky minerals and pithy citrus.

HOT TIPS

* Make sure you use a smoky bacon in the paella. Octopus can be easily substituted for the squid, if desired. Don't stir the paella once cooking has begun - the crust that forms on the bottom of the pan is the best bit, and well worth fighting over.

* The Grand Marnier custard is a variation on crème caramel. For a perfect texture, make sure the oven temperature is correct and don't overcook the custard.

Photography by William Meppem. Food styling by Hannah Meppem. Food preparation by Nick Banbury.