Sauté the cuttlefish in a 34 cm diameter paella pan.
Pour the contents of the preparation into the paella and distribute it evenly.
Turn the heat to maximum until the broth begins to boil.
Pour the noodle and distribute it evenly throughout the paella. Do not stir it during the rest of the process.
Keep the heat at maximum for 5 minutes and adjust the salt to taste.
Reduce heat to medium for 4 minutes, maintaining a constant and homogeneous boil.
Turn off the heat and let it rest for three minutes.
For the black garlic aioli:
We peel the black garlic cloves carefully, they are very delicate and tender.
We place the garlic in the glass of a hand blender and add the egg, salt and pepper to taste. Pour in the sunflower oil and place the arm of the mixer inside, touching the base. We beat at low speed without lifting until the mixture begins to emulsify. Add the extra virgin olive oil, beat again, add the lemon juice and beat one last time.
