Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, paella with squid and squid ink. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Squid ink is as much a food coloring as it is a flavoring element. Work with gloves or over parchment paper to help keep its stain in your food and not on your hands and tools. Add shrimp to the pan; sprinkle. I've made squid-ink pasta and squid ink.

Paella with Squid and Squid Ink is one of the most favored of current trending meals on earth. It’s appreciated by millions daily. It’s simple, it is fast, it tastes delicious. Paella with Squid and Squid Ink is something which I’ve loved my whole life. They’re nice and they look wonderful.

To get started with this recipe, we must prepare a few components. You can cook paella with squid and squid ink using 14 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Paella with Squid and Squid Ink:

1. Take 1 Fresh squid
2. Get 20 grams Squid ink
3. Make ready 540 ml Uncooked white rice
4. Make ready 5 White asparagus (tinned ones are OK)
5. Make ready 1 clove Garlic (coarsely chopped)
6. Prepare 2 + 2 tablespoons Olive oil
7. Get 1 Soup stock cube
8. Prepare 1 tsp Salt
9. Prepare 600 ml Water
10. Get 1 lemon's worth Lemon wedges
11. Take For the easy aioli
12. Get 4 tbsp Mayonnaise
13. Prepare 1 clove Garlic (grated)
14. Make ready 1 tsp Milk

Mix well over a low heat. Add the rice and mix well. Add the water, soup stock cube, and salt and stir all together. Once it starts to bubble vigorously, cover with a lid and reduce the heat to low.

Steps to make Paella with Squid and Squid Ink:

1. Remove the innards from the squid body. If there is an ink sac, remove carefully from the innards. Keep the ink sac in the fridge.
2. Slice the squid body into rings (5 mm wide). Use the tentacles and the fins if you like. You don't need to clean the rice as you usually do. Just rinse quickly and drain in a colander.
3. Cut the asparagus into 2 cm lengths. If you can't obtain an ink sac from your squid or you need more ink, use or add more store-bought squid ink.
4. Heat 2 tablespoons of olive oil in a frying pan and add the garlic. Sauté over a low heat to infuse the oil.
5. Add the squid rings and saute quickly. Add the squid ink. Mix well over a low heat.
6. Increase the heat to high. Add the rice and mix well. Add 2 tablespoons of olive oil and stir thoroughly.
7. Add the water, soup stock cube, and salt and stir all together. Add the asparagus. Once it starts to bubble vigorously, cover with a lid and reduce the heat to low. Cook for 15-20 minutes.
8. If you don't have a suitable lid, use aluminum foil to cover. The heat should look like this in the photo.
9. Meanwhile combine the aioli ingredients. By adding a small amount of milk, you can soften the strong flavour of the garlic.
10. After it's cooked, stir all together and serve at the table at once. Serve with lemon wedges and the aioli.

Add the water, soup stock cube, and salt and stir all together. Once it starts to bubble vigorously, cover with a lid and reduce the heat to low. Using the same pan with the same heat add in the diced onions and minced garlic, mix. Squid ink paella is quick and easy to make: Simply add the squid ink paella cooking base to the rice and seafood, add some roasted red peppers (Spanish piquillo's are amazing) and you're done. Just look at this luxuriously rich squid ink paella cooking base! "Black rice" is certainly a fitting name for it.

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