Squid Ink Pasta with Catalan Aioli is like a noodle-y version of paella:
In a 16-inch paella pan or cast-iron skillet, heat 2 tablespoons of the olive oil. Add the noodles and cook over high heat, stirring frequently, until golden brown, about 5 minutes. Transfer to a large bowl.Add 2 tablespoons olive oil to the paella pan and reduce the heat to moderately high. Add the squid and season with salt salt. Cook, stirring, until starting to brown, about 2 minutes. Add the remaining 2 teaspoons of olive oil, and reduce the heat to moderate. Add the minced garlic.
Add the onion and cook, stirring, until translucent and soft, about 2 minutes. Add the tomatoes and cook, stirring occasionally, until the tomatoes turn a dark brick red and start to stick to the bottom of the pan, about 5 minutes.Stir in the toasted noodles, the hot stock, squid ink, pimentón and season with salt. Bring to a boil, stirring continuously, and then spread the noodles in an even layer. Do not stir.
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