Paella with Squid and Squid Ink
Paella with Squid and Squid Ink

Hey everyone, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, paella with squid and squid ink. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Paella with Squid and Squid Ink is one of the most well liked of current trending meals on earth. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions every day. They’re nice and they look wonderful. Paella with Squid and Squid Ink is something which I have loved my whole life.

To get started with this particular recipe, we must 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:
  1. Prepare 1 Fresh squid
  2. Prepare 20 grams Squid ink
  3. Prepare 540 ml Uncooked white rice
  4. Prepare 5 White asparagus (tinned ones are OK)
  5. Make ready 1 clove Garlic (coarsely chopped)
  6. Take 2 + 2 tablespoons Olive oil
  7. Take 1 Soup stock cube
  8. Make ready 1 tsp Salt
  9. Get 600 ml Water
  10. Make ready 1 lemon's worth Lemon wedges
  11. Take For the easy aioli
  12. Prepare 4 tbsp Mayonnaise
  13. Make ready 1 clove Garlic (grated)
  14. Take 1 tsp Milk
Steps to make Paella with Squid and Squid Ink:
  1. 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.
  2. 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.
  3. 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.
  4. Heat 2 tablespoons of olive oil in a frying pan and add the garlic. Sauté over a low heat to infuse the oil.
  5. Add the squid rings and saute quickly. Add the squid ink. Mix well over a low heat.
  6. Increase the heat to high. Add the rice and mix well. Add 2 tablespoons of olive oil and stir thoroughly.
  7. 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.
  8. If you don't have a suitable lid, use aluminum foil to cover. The heat should look like this in the photo.
  9. Meanwhile combine the aioli ingredients. By adding a small amount of milk, you can soften the strong flavour of the garlic.
  10. After it's cooked, stir all together and serve at the table at once. Serve with lemon wedges and the aioli.

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