Saucepan@saucepan · Shared this recipeFollowSpanish · dinnerArroz Negro Squid Ink PaellaA traditional Spanish paella from Valencia and Catalonia featuring prawns, squid, and squid ink-stained rice finished with parsley and lemon.total1 hr 20 minprep30 mincook50 minservings6Original recipe on beyondsweetandsavory.comKeep this recipeAdd a copy of Arroz Negro 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.Ingredients6 servingsBack to 6 servings1 lb prawns, head on0.5 lb squid0.25 cup olive oil, extra virgin1 white onion, finely chopped2 plum tomatoes, chopped8 garlic cloves, finely chopped1 tsp sweet paprikapinch of saffron12 oz Bomba or Calasparra rice0.5 cup Wente Morning Fog Chardonnay6 cup cups fish stock60 ml squid ink0.5 tsp salt0.25 cup parsley, chopped for serving1 lemon, for servingStepsClear checksTap an ingredient or step to check it off.1Step 1: To prepare the squid, remove wings from the squid and cut the bodies open down one side. Cut them into slices about 1/4 inch thick. Slice any large tentacles into bite size pieces.2Step 2: Heat olive oil in a paella pan over medium heat and add the squid to the pan and saute for 30 seconds then remove them from the pan and set aside.3Step 3: Add the onion and let it cook until fragrant and translucent, about 5 minutes.4Step 4: Stir in the garlic and tomatoes and cook for a few minutes. Add in the paprika and pinch of saffron and continue cooking on low heat until you have a soft, thick mixture, about 10-12 minutes.5Step 5: Add the rice to the pan and let it coat in tomato mixture.6Step 6: Pour the wine into the pan and let it simmer for 5 minutes.7Step 7: Add the fish stock and give it a quick stir before adding in the squid ink. Season with salt to taste.8Step 8: Bring the rice to a boil then reduce the heat to a gentle simmer. Leave the rice to cook for another 20 minutes Keep an eye on the mixture and stir occasionally to make sure the bottom of the pan is not burnt. At this stage, you don't want to stir frequently or you will disturb the socarrat base that has formed at the bottom of the pan. Add a tablespoon of water if it's becoming too dry. The texture of the rice should just be al dente.9Step 9: Add the prawns and cook for another 5-7 minutes. Add back the squid.10Step 10: Remove the pan from heat and let it rest for 10 minutes.11Step 11: When ready to serve, divide the rice among 4 serving plates. Top with parsley and lemon wedge for serving.getsaucepan.com/r/9bc956be-1357-49d0-b056-1d04b6222fba · Original: https://beyondsweetandsavory.com/arroz-negro-squid-ink-paella/
