Easiest Way to Prepare Favorite Paella with Squid and Squid Ink

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The ingredients needed to make Paella with Squid and Squid Ink:

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

I've made squid-ink pasta and squid ink. Paella with sea food and squid ink #barcelona #yationholiday. Remove the chorizo to a plate lined with paper towels. 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:

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.

Remove the chorizo to a plate lined with paper towels. Squid ink adds a depth of flavor to the rice and while the color may not be appetizing, it is delish. A traditional paella with a twist by using squid ink. The Paella broths combine the Aneto fresh broths with finely cut vegetable, seafood and/or meat. Cooking a Paella using the Aneto bases is quick I made arroz negro with a recipe that used this broth and it turned out fantastic.

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