Hello everybody, it’s me, Dave, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, paella with squid and squid ink. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
Paella with Squid and Squid Ink is one of the most popular of current trending foods in the world. It is simple, it’s fast, it tastes delicious. It is appreciated by millions daily. Paella with Squid and Squid Ink is something which I have loved my whole life. They’re fine and they look fantastic.
Squid ink is as much a food coloring as it is a flavoring element. Work with gloves or over parchment paper to help keep its stain in your food and. Squid ink seafood paella - A traditional paella with a twist by using squid ink.
To get started with this particular recipe, we have to first 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:
- Take 1 Fresh squid
- Make ready 20 grams Squid ink
- Prepare 540 ml Uncooked white rice
- Prepare 5 White asparagus (tinned ones are OK)
- Prepare 1 clove Garlic (coarsely chopped)
- Take 2 + 2 tablespoons Olive oil
- Take 1 Soup stock cube
- Get 1 tsp Salt
- Take 600 ml Water
- Make ready 1 lemon's worth Lemon wedges
- Make ready For the easy aioli
- Prepare 4 tbsp Mayonnaise
- Make ready 1 clove Garlic (grated)
- Take 1 tsp Milk
Arroz negre pan or black rice pan. Black paella with cuttlefish ink and seafood in a black pan in a Spanish restaurant. A traditional dish of Spanish cuisine. Squid ink adds a depth of flavor to the rice and while the color may not be appetizing, it is delish.
Instructions to make Paella with Squid and Squid Ink:
- 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.
- 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.
- 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.
- Heat 2 tablespoons of olive oil in a frying pan and add the garlic. Sauté over a low heat to infuse the oil.
- Add the squid rings and saute quickly. Add the squid ink. Mix well over a low heat.
- Increase the heat to high. Add the rice and mix well. Add 2 tablespoons of olive oil and stir thoroughly.
- 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.
- If you don't have a suitable lid, use aluminum foil to cover. The heat should look like this in the photo.
- Meanwhile combine the aioli ingredients. By adding a small amount of milk, you can soften the strong flavour of the garlic.
- After it's cooked, stir all together and serve at the table at once. Serve with lemon wedges and the aioli.
A traditional paella with a twist by using squid ink. Squid ink paella Black squid boiled with seafood sauces Close-up of black rice with squid â€"in inkâ€" mussels, clams and other seafood. McGuigan Wines & John Torode - Paella with Prawns and Squid. A tribute to the "Paella de Arròs Negre" with Huelva Red Prawns known as Carabineros at the recently closed Smoke. The Paella broths combine the Aneto fresh broths with finely cut vegetable, seafood and/or meat.
So that’s going to wrap this up with this special food paella with squid and squid ink recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
