Hello, I’m Marie. Today, I will show you a way to make paella with squid and squid ink recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. This time, I am going to make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Paella with Squid and Squid Ink Recipe
Paella with Squid and Squid Ink is one of the most popular of current trending foods in the world. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. Paella with Squid and Squid Ink is something which I have loved my entire life. They’re nice and they look wonderful.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have paella with squid and squid ink using 14 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Paella with Squid and Squid Ink:
- Get 1 Fresh squid
- Make ready 20 grams Squid ink
- Make ready 540 ml Uncooked white rice
- Prepare 5 White asparagus (tinned ones are OK)
- Get 1 clove Garlic (coarsely chopped)
- Get 2 + 2 tablespoons Olive oil
- Take 1 Soup stock cube
- Get 1 tsp Salt
- Make ready 600 ml Water
- Make ready 1 lemon’s worth Lemon wedges
- Make ready For the easy aioli
- Take 4 tbsp Mayonnaise
- Take 1 clove Garlic (grated)
- Make ready 1 tsp Milk
Instructions to make Paella with Squid and Squid Ink:
- Remove the innards from the squid body. If there is an ink sac, remove carefully from the innards. Keep the ink sac in the fridge.
- Slice the squid body into rings (5 mm wide). Use the tentacles and the fins if you like. You don’t need to clean the rice as you usually do. Just rinse quickly and drain in a colander.
- Cut the asparagus into 2 cm lengths. If you can’t obtain an ink sac from your squid or you need more ink, use or add more store-bought squid ink.
- Heat 2 tablespoons of olive oil in a frying pan and add the garlic. Sauté over a low heat to infuse the oil.
- Add the squid rings and saute quickly. Add the squid ink. Mix well over a low heat.
- Increase the heat to high. Add the rice and mix well. Add 2 tablespoons of olive oil and stir thoroughly.
- Add the water, soup stock cube, and salt and stir all together. Add the asparagus. Once it starts to bubble vigorously, cover with a lid and reduce the heat to low. Cook for 15-20 minutes.
- If you don’t have a suitable lid, use aluminum foil to cover. The heat should look like this in the photo.
- Meanwhile combine the aioli ingredients. By adding a small amount of milk, you can soften the strong flavour of the garlic.
- After it’s cooked, stir all together and serve at the table at once. Serve with lemon wedges and the aioli.
So that’s going to wrap it up with this special dish paella with squid and squid ink recipe. Thanks so much for your time. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Let’s cook!
