Squid ink fideua
Ingredients
- 6 tbsp extra virgin olive oil
- 1kg meaty fish bones
- 200ml white wine
- 2 onions
- 6 cloves garlic
- 2 celery stalks, thinly sliced
- 1 carrot, thinly sliced
- 4 dried red chillies
- 1 tsp fennel seeds
- 1 tsp coriander seeds
- 2 fresh bay leaves
- 3 sprigs thyme
- pinch of saffron
- 500g spaghettini
- pinch of chilli flakes
- 1kg squid, cleaned and tubes sliced thinly
- sea salt
- 3 tbsp tomato paste
- 1 tbsp squid ink*
- 18 pipis (about 250g)
- handful parsley sprigs, leaves picked and chopped
- zest and juice of half a lemon
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