Squid Ink Paella
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Squid Ink Paella
  1. Set paella pan on stove on medium heat.
  2. To make sofrito, add olive oil then onions, garlic, chorizo, saffron, and smoked paprika. Stir-fry 5 to 7 minutes, add a liberal pinch of salt.
  3. Add tomatoes and cook 20 to 30 minutes on medium-low heat, or until liquid is completely cooked out and mixture is a rich red color.
  4. If sofrito starts to burn, adjust heat and add a few tablespoons of water to deglaze pan. Using a spoon to scrape up any burned bits.
  5. Add rice to sofrito and stir-fry 4 to 5 minutes.
  6. Once rice is fragrant and lightly toasted, spread an even layer in pan adding broth and wine. Bring to a boil, then reduce heat to a simmer.
  7. Add calamari and shrimp, cook an additional 5 to 10 minutes.
  8. At this point, test rice on top to check for doneness. If rice is still a little hard, add more water or broth 1/2 cup at a time and continue to cook until rice reaches proper texture.
  9. Once seafood has cooked 10 minutes, turn off heat and cover pan with foil. Let sit on stove another 8 minutes, or until seafood is cooked through.
  10. Uncover and season to taste with more salt as needed.
  11. Chef's Note: For this paella I like to add peas and red peppers to pan at the same time seafood is added. Season to taste with more salt and pepper and fresh parsley.
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