This glistening, black squid ink paella recipe makes a memorable dish. The slow cooking of the tomatoes together with umami-rich anchovies gives a real depth of flavour at the start of the dish - you could even make the tomato base in steps 2-4 in advance, and keep it for a few days in the fridge, or in the freezer - to make a quick and easy week night meal.
It is easy to double up the amounts for the black squid ink paella recipe, and with the help of one of our big paella pans it is a real crowd pleaser.
Ingredients Serves: 4
- Heat the olive oil in a skillet or paella pan, and flash fry the squid for two minutes. Use a slotted spoon to remove the squid and place it on kitchen paper to absorb the excess oil.
- Add the onions, and fry on a low heat until they have softened and turned translucent. Add the tinned tomatoes, tomato puree and anchovies.
- Turn up the heat and cook for 10 minutes until most of the liquid has evaporated.
- Turn the heat down and cook for a further 15 minutes until the sauce starts to turn a deep red colour.
- Add the calasparra paella rice to the paella pan, stir into the tomato sauce and turn up the heat. When the grains of rice are too hot to touch, add the white wine to the pan, and stir.
- In a separate pan, heat the fish stock and stir the sachets of squid ink into the liquid. Pour all of the stock into the paella pan at once, and simmer on a medium heat, without stirring it.
- After 10 minutes, give the rice one thorough stir. Add back the squid, and then turn down the heat for a further 10 minutes.
- By now the stock should be absorbed. If it is looking dry, add a splash of water to loosen it up, but not too much, as the calasparra paella rice should retain an al dente bite. Serve warm with aioli.