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
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Ingredients
- 4 tablespoons chopped flat-leaf (Italian) parsley (optional)
- freshly ground pepper aïoli, to serve
- 1 tablespoon tomato paste (purée)
- 1 3/4 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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