Squid Ink Paella
Print Recipe
Squid Ink Paella
Instructions
  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.
Share this Recipe

Add Comment

Your email address will not be published. Required fields are marked *