Paella Negra (Squid Ink Paella)

 

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:

  1. In a pan over medium heat, render bacon in olive oil until crisp.
  2. Add in onions, pimientos, and garlic and sauté until fragrant.
  3. Add the paella stock, and cook for 1 minute.
  4. Add in the prawns, squid, white wine and paprika. Sauté until half-cooked, set aside.
  5. Add cuttlefish ink and chopped tomato (optional).
  6. Toss in the rice and water. Cook for 15-20 minutes covered with lid or foil.
  7. Top with seafood, French beans, bell pepper and quail eggs.  Cover and cook for another 5 minutes.
  8. Serve with lemon and aioli on the side.
  9. For the aioli: Mix all ingredients together.
Paella

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