READY IN
45
COOKING TIME
30
PREP TIME
15
SERVES
2
ingredients
- 175 ml Fish Stock with Tomato, Fumet Rojo
OUT OF STOCK
- 5 strands of saffron flower stigmas
IN STOCK
- 2 tbsp Brindisa arbequina olive oil
IN STOCK
- 2 spring onions chopped
- 1 medium tomato, grated 80g
- 1tbsp Santo Domingo sweet and smoked paprika
OUT OF STOCK
- 200g Calasparra rice
IN STOCK
- 200g squid or cuttlefish cut into rings or small pieces + whole one for decoration
- 1x4g packs of Nortindal cuttlefish ink, diluted in 25ml water
IN STOCK
- salt to taste
Method:
- Warm the stock in a small pan to a gentle simmer, add the saffron and cover.
- Heat the olive oil in the paella pan over medium heat using your largest burner and add the chopped squid.
- Then add the spring onion and cook for a few seconds before adding the tomatoes. Cook for a few minutes until slightly reduced.
- Stir in the paprika, followed by the squid ink.
- Add the rice and coat well with the sauce.
- Add the warmed stock and bring to a gentle rolling boil, while stirring occasionally.
- Taste the stock and season with a little salt to taste. Once it has reached a boil, continue to cook for about 5 minutes without stirring, until the rice is no longer soupy.
- Reduce the heat to low and continue to cook until the liquid is absorbed, 10-15 minutes.
- Remove from heat, cover with a tea towel, and leave to rest for 5 minutes.
- While the paella is resting, quickly sear the whole squid in a very hot pan until just cooked.
- Serve the paella topped with the whole squid, with the body cut into rings, and some alioli.
ingredients
- 175 ml Fish Stock with Tomato, Fumet Rojo
OUT OF STOCK
- 5 strands of saffron flower stigmas
IN STOCK
- 2 tbsp Brindisa arbequina olive oil
IN STOCK
- 2 spring onions chopped
- 1 medium tomato, grated 80g
- 1tbsp Santo Domingo sweet and smoked paprika
OUT OF STOCK
- 200g Calasparra rice
IN STOCK
- 200g squid or cuttlefish cut into rings or small pieces + whole one for decoration
- 1x4g packs of Nortindal cuttlefish ink, diluted in 25ml water
IN STOCK
- salt to taste