Easiest Way to Prepare Tasty Paella with Squid and Squid Ink

Paella with Squid and Squid Ink. Squid ink is as much a food coloring as it is a flavoring element. Work with gloves or over parchment paper to help keep its stain in your food and. Squid ink seafood paella - A traditional paella with a twist by using squid ink.

Aneto's Squid Ink Paella Cooking Base already has everything already in it you need to make black rice or paella: It combines a premium seafood stock with squid ink and saffron, so need to to purchase all those ingredients separately. Squid ink paella is quick and easy to make. Add the squid ink, paprika and warmed stock and mix to combine. You can have Paella with Squid and Squid Ink using 14 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Paella with Squid and Squid Ink

1. You need of Fresh squid.
2. Prepare of Squid ink.
3. You need of Uncooked white rice.
4. You need of White asparagus (tinned ones are OK).
5. You need of Garlic (coarsely chopped).
6. Prepare of + 2 tablespoons Olive oil.
7. It's of Soup stock cube.
8. You need of Salt.
9. Prepare of Water.
10. Prepare of lemon's worth Lemon wedges.
11. You need of For the easy aioli.
12. It's of Mayonnaise.
13. Prepare of Garlic (grated).
14. It's of Milk.

Turn heat to medium and allow to cook, uncovered, without stirring, until you Add the chorizo and squid back to the pan and distribute evenly on top. When squid is heated through, remove paella from heat and serve right out of the pan. Squid ink adds a depth of flavor to the rice and while the color may not be appetizing, it is delish. A traditional paella with a twist by using squid ink.

Paella with Squid and Squid Ink step by step

1. Remove the innards from the squid body. If there is an ink sac, remove carefully from the innards. Keep the ink sac in the fridge..
2. Slice the squid body into rings (5 mm wide). Use the tentacles and the fins if you like. You don't need to clean the rice as you usually do. Just rinse quickly and drain in a colander..
3. Cut the asparagus into 2 cm lengths. If you can't obtain an ink sac from your squid or you need more ink, use or add more store-bought squid ink..
4. Heat 2 tablespoons of olive oil in a frying pan and add the garlic. Sauté over a low heat to infuse the oil..
5. Add the squid rings and saute quickly. Add the squid ink. Mix well over a low heat..
6. Increase the heat to high. Add the rice and mix well. Add 2 tablespoons of olive oil and stir thoroughly..
7. Add the water, soup stock cube, and salt and stir all together. Add the asparagus. Once it starts to bubble vigorously, cover with a lid and reduce the heat to low. Cook for 15-20 minutes..
8. If you don't have a suitable lid, use aluminum foil to cover. The heat should look like this in the photo..
9. Meanwhile combine the aioli ingredients. By adding a small amount of milk, you can soften the strong flavour of the garlic..
10. After it's cooked, stir all together and serve at the table at once. Serve with lemon wedges and the aioli..

Paella with sea food and squid ink #barcelona #yationholiday. Traditional paella made with rice and squid ink. Black paella with cuttlefish ink and seafood in a black pan in a Spanish restaurant. A traditional dish of Spanish cuisine. There is, of course, squid-ink pasta, in which the squid ink is mixed into the dough so that the pasta itself is jet black.