Squid ink paella (Arroz negre) with aioli and paprika spanish olive oil
Make Squid Ink Paella: Sauté onions in Spanish olive oil until golden. Add tomatoes, simmer for 60-75 mins, adding juice gradually.
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Ingredients
- Squid ink 1–3 tsp.
- Fish or shrimp stock as needed
- Garlic clove, chopped 1 ea.
- Parsley, curly, chopped 6 Tbsp.
- Salt 1 tsp.
- Water as needed
- Spanish extra-virgin olive oil 2 ½ Tbsp. + additional as needed
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