Omar Allibhoy served up a tasty black seafood paella on Sunday Brunch.

The ingredients are: 1 litre shellfish stock, 0.4g saffron, 120ml extra virgin olive oil, 2 tomatoes, 1kg cuttlefish, cleaned and cut into small strips, 8 garlic cloves, peeled, 1 tsp sweet smoked paprika, 5 sachets of squid ink, 440g Spanish paella rice, 1kg red prawns (shrimp), shells removed (heads left on) and Salt, to taste.

See recipes by Omar in his book titled : Spanish Made Simple: 100 Foolproof Spanish Recipes for Every Day available from Amazon now.