Editor's note: Use this recipe to make Black Rice with Squid .

　　Fish stock can be made with a mixture of any white fish and crustaceans, and crabs are a very good addition.

Ingredients

　　5 tsp olive oil

　　14 oz crabs

　　3 3/4 lb fish

　　1 gallon water

　　Put a large pot over medium heat, then add the olive oil. Add the crabs. Cook for 3-5 minutes. Add the fish. Pour in the water and bring to a simmer. Skim the foam from the surface. Simmer for 20 minutes, then strain through a fine-mesh sieve. Cool before putting into containers.

　　Reprinted with permission from From The Family Meal: Home Cooking with Ferran Adrià by Ferran Adrià, (C) © 2011 Phaidon Press