Spanish Black Rice with Pan-Roasted Prawns and Green Olives: Arroz Negro

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6 cups fish or shrimp stock

2 1/2 tablespoons squid ink

5 tablespoons Spanish olive oil

1 medium yellow onion, finely chopped

3 garlic cloves, finely chopped

2 medium tomatoes, seeded and finely chopped

2 teaspoons Spanish paprika

Sea salt and freshly ground black pepper

2 cups Spanish short grain rice

2 pimentos, chopped

6 pitted green olives, smashed

1/4 cup finely chopped flat-leaf parsley

1/2 lemon, juiced

Pan Roasted Prawns, recipe follows

Pan-Roasted Prawns:

2 pounds giant prawns, with heads and shells on

1/2 cup extra-virgin olive oil

2 teaspoons Spanish paprika

2 garlic cloves, crushed

1/2 lemon, sliced thinly

Sea salt and freshly ground black pepper