Squid Ink Paella from The Food I Love by Neil Perry
I include this recipe because it really is very simple, but the taste and texture could only be described as divine. So, for divine, it is well worth lining up
Ingredients
- 4 tablespoons chopped flat-leaf (Italian) parsley (optional)
- freshly ground pepper aïoli, to serve
- 1 tablespoon tomato paste (purée)
- 1.75 litres (61 fl oz/7 cups) chicken stock
- sea salt
- 4 garlic cloves, finely chopped
- 1 red onion, finely chopped
- extra virgin olive oil
- 2 tablespoons squid ink
- 1 teaspoon smoky hot paprika
- 1 teaspoon chilli flakes
- 8 small squid tubes, cleaned and cut into 5 mm (¼ inch) thick slices
- 450 g (1 lb/2 cups) paella rice
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