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🦑 Black Rice Paella with Squid

580 kcal · 35 min · 4 servings

Ingredients

• 320 g Short-grain rice (Bomba or Valsenua)
• 400 g Squid
• 8 g Squid ink (black paste)
• 4 Stk Garlic cloves
• 2 EL Tomato paste
• 60 ml Freshly squeezed orange juice
• 0,5 g Saffron threads
• 60 ml Good quality olive oil
• 900 ml Fish stock (warm)
• 10 g Salt
• 1 EL Paprika powder (sweet)
• 4 EL Mayonnaise for serving

Instructions

1. 1. Rinse the rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming mushy.
2. 2. Clean the squid and cut it into bite-sized pieces. Carefully squeeze the ink sacs and save the black ink.
3. 3. Fry the rice in a pan with a spoonful of oil for 2 minutes until it looks slightly translucent. Remove the rice and set aside.
4. 4. Fry the squid in the same pot on high heat until slightly golden brown. Remove and set aside.
5. 5. Crush the garlic finely and fry it in some oil. Add the tomato paste and orange juice and stir.
6. 6. Dissolve the squid ink with a little warm fish stock and stir it into the tomato mixture.
7. 7. Return the rice and the squid to the pot. Stir well to color all grains evenly black.
8. 8. Pour in the remaining fish stock and saffron threads. The liquid level should cover the rice. Remove from heat when the liquid is almost evaporated but the rice is still al dente.
9. 9. Cover the pot with aluminum foil and let the rice rest for 5 minutes. This is called 'Repos' (resting). This makes it perfect.
10. 10. Serve the paella on four plates. Add a dollop of mayonnaise to each portion as a sauce base.

Nutrition per serving

• kcal: 580
• Protein: 32 g · Fett/Fat: 14 g · Carbs: 78 g