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

Name: Spanish rice with squid, prawn & fennel recipe | Good Food
Total time: 65 min
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

www.bbcgoodfood.com

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

View full recipe on www.bbcgoodfood.com

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Cooking tools:

Paella pan
Mandoline
Microplane
Kitchen scale
Oven
Chef's knife
Cutting board
Mixing bowl
Skillet
Wooden spoon
Measuring spoon
Measuring cup

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