Hmmm, now what are we doing for tea at Anglesey 
Now, remember those pesky ink-sacs from the squids in phase 12? – well this is where they come in. You do a ‘normal’ paella and add the ink with the squids
Right then, some normal ingredients, rice, tomatoes, garlic, onion, white wine etc....
....some cooked & stuffed baby squids
(this is a Bongo lunch so I haven’t got all day)
....and some squid ink sauce
(Don’t ask, just don’t 
)
Get the sensible ingredients ready....
....and fry the onion & garlic in some olive oil in a small paella pan.
Then add the rice....
....followed by some wine & stock....
....and boil it up....
....really give it some welly so you can eat before the buzzer....
....and you’re nearly ready.
I know what comes next 
Add the squids....
....and the ink sauce....
....and mix it in until you have something resembling a Lanzarote beach....
....and add a few other things to make it appear a little more palatable
Give it a go, the ink gives it a distinctive flavour (I know, you would never have guessed, right?) and chipirones rellenos en su tinta, stuffed squids in their own ink, is a very popular tapas dish in Spain
