Squid ink and chorizo paella
- Prepare
- less than 30 mins
- Cook
- 30 mins to 1 hour
- Serve
- Serves 4
This take on a squid and chorizo paella is made extra striking with the addition of squid ink and homemade alioli.
Ingredients
For the alioli
For the paella
- 2 tbsp olive oil
- 1 onion, finely chopped
- 6 garlic cloves, crushed
- 150g/5½oz cooking chorizo, finally chopped
- 1 tbsp smoked paprika
- 300g/10½oz bomba paella rice
- 150ml/5fl oz white (albariño) wine
- 2 ripe tomatoes, grated
- 1 litre/1¾ pints seafood stock
- 3–4 tbsp squid ink
- 6 medium squid, cleaned, cut into thin rings and tentacles cut in half
- 2 tbsp finely chopped parsley, to serve
- 1 lemon wedges, to serve
Method
To make the alioli, blend or whisk the garlic, egg yolk and lemon juice together. Slowly pour in the oil in a steady stream, whilst blending, until it forms a thick sauce. Season with salt to taste and set aside.
To make the the paella, heat the olive oil in a pan. Add the onion and garlic and fry for 10 minutes, on a medium high heat.
Add the chorizo and paprika, cook for another 5 minutes before adding the rice. Stir for a few minutes to toast, then add the wine. Cook then add the tomatoes.
Add the stock and the squid ink and leave to cook on a medium heat for 20 minutes without stirring to build the base crust (known as the Socarrat) of crispy rice.
When the stock is almost absorbed, scatter over the squid to cook for a couple of minutes, with the lid on.
To serve, sprinkle over the finely chopped parsley and serve with lemon wedges and the alioli.
