Paella Negra (Squid Ink Paella) - a traditional Spanish paella made with a twist by using squid ink. This intensely black-colored paella recipe is one you can certainly serve for any special occasion.
Bursting with fresh and rich seafood flavors, this dish with its ink-stained rice is the epitome of deep-sea on a plate. If you love seafood then this dish is a must try!
PAELLA NEGRA
Prep time: 15 minutes
Cooking time: 30 minutes
TOTAL TIME: 45 Minutes
Portion size: 4 SERVINGS
Course: Main Course
Cuisine: Spanish
| INGREDIENTS | QUANTITY | UOM |
| Mazza Extra Virgin Olive Oil | 1/4 | cup |
| Mazza Cuttlefish Ink | 2 | tbsp |
| White cooking wine | 1/4 | cup |
| Red Pepper (Pimientos), cut into strips | 1/4 | cup |
| Dolce Vita Chopped Tomatoes | 2 | tbsp |
| Mazza Paella Stock | 5 | tbsp |
| Bomba Rice | 1 | cup |
| Bacon or Pancetta, chopped | 1/4 | cup |
| Onions, chopped | 1/4 | cup |
| Garlic, chopped | 1 | tbsp |
| Prawns | 3-4 | pcs |
| Squid, cut into rings | 1 | pcs |
| Paprika | 1/2 | tbsp |
| Water | 1 1/2 | cup |
| French beans | 6-7 | pcs |
| Red bell pepper, diced | 1/2 | pc |
| quail egg | 3-4 | pcs |
FOR THE AIOLI SAUCE:
| INGREDIENTS | QUANTITY | UOM |
| Happy Barn Fresh Milk | 2 | tbsp |
| Lemon juice | 1 | tsp |
| Mayonnaise | 1/4 | cup |
| Garlic | 1 | clove |
| Salt & Pepper | to taste |
INSTRUCTIONS:
- In a pan over medium heat, render bacon in olive oil until crisp.
- Add in onions, pimientos, and garlic and sauté until fragrant.
- Add the paella stock, and cook for 1 minute.
- Add in the prawns, squid, white wine and paprika. Sauté until half-cooked, set aside.
- Add cuttlefish ink and chopped tomato (optional).
- Toss in the rice and water. Cook for 15-20 minutes covered with lid or foil.
- Top with seafood, French beans, bell pepper and quail eggs. Cover and cook for another 5 minutes.
- Serve with lemon and aioli on the side.
- For the aioli: Mix all ingredients together.
