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

Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, paella with squid and squid ink. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Paella with Squid and Squid Ink is one of the most favored of current trending meals on earth. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look wonderful. Paella with Squid and Squid Ink is something which I’ve loved my whole life.

To begin with this recipe, we have to prepare a few ingredients. You can cook paella with squid and squid ink using 14 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Paella with Squid and Squid Ink:
  1. Take 1 Fresh squid
  2. Make ready 20 grams Squid ink
  3. Take 540 ml Uncooked white rice
  4. Make ready 5 White asparagus (tinned ones are OK)
  5. Prepare 1 clove Garlic (coarsely chopped)
  6. Make ready 2 + 2 tablespoons Olive oil
  7. Prepare 1 Soup stock cube
  8. Get 1 tsp Salt
  9. Get 600 ml Water
  10. Make ready 1 lemon's worth Lemon wedges
  11. Make ready For the easy aioli
  12. Make ready 4 tbsp Mayonnaise
  13. Get 1 clove Garlic (grated)
  14. Prepare 1 tsp Milk
Instructions 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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