Spanish rice with squid, prawn & fennel recipe | Good Food

Name: Spanish rice with squid, prawn & fennel recipe | Good Food
Ingredients: 300g cleaned squid (ask your fishmonger to do this for you); 8 large king prawns head and shell on; 5 tbsp olive oil; 1 tsp fennel seeds toasted; 1 lemon juiced and zested; 4 garlic cloves sliced; 2 onions finely chopped; 1 fennel bulb half finely chopped, half finely sliced using a mandoline if you have one, fronds reserved; 200g paella or risotto rice; 125ml white wine; 3 sachets squid ink (available from souschef.co.uk); 500ml chicken or fish stock; chopped parsley to serve

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Make this Spanish paella-style dish with squid ink for dramatic black rice – but if you can't find it, use saffron instead for the more familiar yellow look

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Ingredients

300g cleaned squid (ask your fishmonger to do this for you)
8 large king prawns head and shell on
5 tbsp olive oil
1 tsp fennel seeds toasted
1 lemon juiced and zested
4 garlic cloves sliced
2 onions finely chopped
1 fennel bulb half finely chopped, half finely sliced using a mandoline if you have one, fronds reserved
200g paella or risotto rice
125ml white wine
3 sachets squid ink (available from souschef.co.uk)
500ml chicken or fish stock
chopped parsley to serve