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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