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Squid ink and chorizo paella
Fruit and vegetables
4
garlic
cloves, crushed
1 lemon, juice only
1
onion
, finely chopped
6
garlic
cloves, crushed
2 ripe
tomatoes
, grated
2 tbsp finely chopped
parsley
, to serve
1
lemon
wedges, to serve
Cooking ingredients
200ml/7fl oz
olive oil
pinch
salt
2 tbsp
olive oil
1 tbsp
smoked paprika
Dairy, eggs and chilled
1 free-range
egg yolk
Meat, fish and poultry
150g/5½oz cooking
chorizo
, finally chopped
1 litre/1¾ pints
seafood
stock
3–4 tbsp
squid
ink
6 medium
squid
, cleaned, cut into thin rings and tentacles cut in half
Other
300g/10½oz bomba
paella
rice
150ml/5fl oz white (albariño) wine
Back to recipe
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