4 cups chicken stock
6 cloves garlic
1 teaspoon saffron
1 1/2 cups mayonnaise
2 tablespoons olive oil
1 tablespoon Piment d'Espelette
Zest and juice of 1 orange
1/4 cup olive oil
1 1/2 pounds Spanish chorizo
1 1/2 pounds squid (tubes and tentacles)
1 cup diced shallot
8 cloves garlic
1 1/2 cups halved cherry tomatoes
1/2 cup Castelvetrano olives
2 cups Bomba rice
1/2 cup white wine
3 teaspoons squid ink
2 teaspoons paprika
1/4 cup fresh parsley leaves
1/4 cup fresh chive batons (1-inch pieces)
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