Saucepan@saucepan · Shared this recipeFollowSpanish · dinnerSquid Ink PaellaA Spanish black rice paella made with squid, clams, mussels, piquillo peppers, and squid ink cooking base.total35 minprep10 mincook25 minservings4Original recipe on daringgourmet.comKeep this recipeAdd a copy of Squid Ink Paella to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients4 servingsBack to 4 servings2 tbsp olive oil1 whole squid, cleaned and sliced1.5 cup bomba rice, bomba is the best rice for paella, if you can't find it substitute arborio rice1 carton Aneto Squid Ink Paella Cooking Base, 34 ounces0.5 tsp smoked paprika, pimenton0.75 tsp sea salt0.5 cup piquillo peppers, can substitute roasted red peppers, cut into stripsAssortment of clams and mussels, about 10 each, scrubbed (you can also add prawnsLemon wedges and parsley for garnishStepsClear checksTap an ingredient or step to check it off.1Step 1: Heat the oil in a 38cm paella pan over medium-high heat. Add the squid and cook until slightly firm. Remove and set aside. (If using prawns, cook those until they change color and also set aside.)2Step 2: Add the rice and cook briefly until the grains are coated with the oil. Pour in the squid ink paella cooking base, stir in the smoked paprika and salt, and bring to a boil. Reduce the heat and simmer for about 10 minutes or until half of the liquid is absorbed. Do not stir the rice.3Step 3: Position the shellfish and piquillo peppers the way you want them to appear in the final dish. Continue to simmer over medium-low heat for about another 20 minutes until the seafood is cooked through. Turn the pan every few minutes to position the different section over the flame to create that crispy bottom crust, the socarrat.4Step 4: Remove from the heat, add the squid and prawns (if using) and tent the pan with some aluminum foil for 5-10 minutes to allow the shellfish to open. Garnish with some lemon wedges and fresh parsley and serve immediately.getsaucepan.com/r/39b84b37-4020-418d-9e6c-38494fb35c39 · Original: https://www.daringgourmet.com/squid-ink-paella-arros-negre-arroz-negro/
