Although Paella Negra is an Italian/Spanish dish, it is very similar to our Adobong Pusit sans the vinegar. I first tasted this dish in the now defunct restaurant “Barcelona” in SM Mega Mall on EDSA. Although I am not a fan of Adobong Pusit, I swooned over the Paella Negra and couldn’t get enough of it and had to make my own version. It took me some time to discover that the secret was ‘nutmeg’. You can make two other dishes with the basic recipe of the Paella Negra. Instead of rice, cook your favorite pasta and use the sauce plus the seafoods. For another version of ‘Adobong Pusit’ sans the vinegar, you can use the basic sauce and just place the pusit (squids). Serve with Ali-Oli sauce and sliced fresh lemons on the side. Ingredients: 1 kilo small fresh squid – remove tentacles and skin; save the tiny ink sac (it looks like tiny, silver bags); clean inside of squid from any particles that are not part of the squid (tiny shrimps or fish), leave the fat of the squid intact (looks like tiny gelatin); slice into 1/2-inch rings. In a medium sized frying pan, over low heat, pour 1/4 cup of olive oil and saute the squid in batches (about a handful at a time) till the squid turns slightly white and then set aside. 1 kilo Manila clams (halaan) or mussels (tahong) – to clean the Manila clams, soak for about 2 hours in salted water (1/4 cup salt) dissolved in 3 cups water, so the clams can spit out the sand. The halaan must only be in enough water so that the top of the shell is still exposed to the atmosphere. Then rinse the halaan in running water and drain. In a sauce pan place 2 cups of water and bring to a boil and place the halaan in pot and simmer till the shells open then remove from fire. With the mussels, remove the beard before doing the same as halaan. With either shell fish, remove the meat from the shell and set aside. Strain the liquid, measure and set aside. 500 grams prawns – place prawns in sauce pan, no water, and cook over low fire till they look like pink question marks; remove from fire; cool, peel and set aside; do not over cook. 1 tablespoon squid or octopus ink – in the Philippines you can buy either one or two of the large squids and get their ink; in other countries, squid ink is available in bottles or sachets. 2 tablespoons finely chopped garlic 2 cups finely chopped onions 3 3/4 cups Japanese rice or Jasmine rice – rinse only...