Squid paella

Name: Squid paella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 600g baby squid, tentacles attached, cleaned, (or squid tubes), cut into 3cm pieces; 11⁄2 tsp smoked paprika, plus extra to sprinkle; 1⁄4 cup (60ml) extra virgin olive oil; 1 red capsicum, seeds removed, sliced; 1 onion, chopped; 3 garlic cloves, crushed; 1 pinch saffron threads; 500g bomba rice (or arborio rice); 1.25L chicken stock; 1 cup (120g) frozen peas; 1⁄2 bunch flat-leaf parsley, leaves chopped Dill sprigs and lemon wedges to serve

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by Hayden Quinn

Oct 31, 2016

This one-pot paella is not only tasty and easy to make, but it's also filled with healthy ingredients to kickstart your week.

600g baby squid, tentacles attached, cleaned, (or squid tubes), cut into 3cm pieces
11⁄2 tsp smoked paprika, plus extra to sprinkle
1⁄4 cup (60ml) extra virgin olive oil
1 red capsicum, seeds removed, sliced
1 onion, chopped
3 garlic cloves, crushed
1 pinch saffron threads
500g bomba rice (or arborio rice)
1.25L chicken stock
1 cup (120g) frozen peas
1⁄2 bunch flat-leaf parsley, leaves chopped Dill sprigs and lemon wedges to serve

Method

1.

Season squid with 1 tsp salt and sprinkle over 1 tsp paprika. Toss in 2 tbs oil.
2.

Heat a large frypan (or paella pan) over medium-high heat. Add half the squid and cook, tossing, for 3-4 minutes until charred and tender. Repeat with remaining squid.
3.

Wipe the pan clean and return to medium heat. Add remaining oil, capsicum and onion and cook for 3-4 minutes until softened. Add garlic, remaining paprika and saffron and cook 1 minute or until fragrant.
4.

Add the rice and stock. Bring to a simmer and cook 20 minutes or until rice is almost cooked. Add the peas and parsley. Return squid to the pan.
5.

Cook a further 2-3 minutes to heat through. Sprinkle over extra paprika and serve with dill and lemon.