Squid Ink Paella
Squid Ink Paella is a classic Spanish dish that is packed with flavor and nutrition. It is a traditional dish from the Valencian region of Spain and is made with a variety of ingredients including squid ink, chorizo sausage, mussels, shrimp, squid, and peas. This dish is relatively easy to make and can be served as a main course or as a side dish. It is a great way to impress your guests with its unique flavor and vibrant colors.
Ease of Preparation
Squid Ink Paella is an easy dish to make with minimal effort. All the ingredients can be prepped in advance, making it a great option for busy weeknight dinners. The only cooking required is to cook the rice until it is tender and fluffy, then add the other ingredients and cook until everything is fully cooked.
Squid Ink Paella is a nutritious dish that is packed with protein and healthy fats. Each serving provides approximately 350 calories, 10g of fat, 41g of carbohydrates, and 22g of protein. It is also a good source of vitamins and minerals, including iron, calcium, and potassium.
– 2 tablespoons of olive oil
– 1 red onion, finely chopped
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 2 cups short grain rice
– 4 cups of chicken stock
– 2 tablespoons of tomato paste
– 2 teaspoons of smoked paprika
– 1 teaspoon of saffron
– 1/2 teaspoon of sea salt
– 1/4 teaspoon of freshly ground black pepper
– 1/4 cup squid ink
– 1/2 pound of chorizo sausage, sliced
– 1 pound of mussels, cleaned
– 1/2 pound of shrimp, peeled and deveined
– 1/2 pound of squid, cleaned and cut into rings
– 1/2 cup of frozen peas
– 2 tablespoons of chopped parsley
– Lemon wedges for serving
To prepare Squid Ink Paella, start by heating the olive oil in a large pan over medium heat. Add the onion, garlic, and red bell pepper and cook until the vegetables are soft and fragrant. Add the rice and stir to coat with the oil. Pour in the chicken stock, tomato paste, smoked paprika, saffron, salt, and pepper and stir to combine. Bring the mixture to a boil, reduce the heat to low, and simmer for 15 minutes. Add the squid ink, chorizo, mussels, shrimp, and squid and simmer for an additional 10 minutes. Lastly, stir in the frozen peas and cook for an additional 5 minutes. Serve with lemon wedges and chopped parsley.
When making Squid Ink Paella, it is important to use short grain rice for best results. This type of rice is starchy and will help to create a creamy texture in the dish. It is also important to use fresh seafood for optimal flavor and texture. If using frozen seafood, be sure to thaw it before adding it to the paella.
Squid Ink Paella is a flavorful and savory dish. The combination of chorizo, seafood, and squid ink gives it an intense and unique flavor. The smoky paprika and saffron add a subtle sweetness and depth of flavor to the dish. The peas and red bell pepper add a hint of sweetness and crunch.
Best Dishes Paired With
Squid Ink Paella is best served with a side of crusty bread to soak up all the delicious sauce. It can also be served with a simple green salad or roasted vegetables. A glass of crisp white wine is the perfect accompaniment to this flavorful dish.
Origin of Dish and History
Squid Ink Paella is a traditional dish from the Valencian region of Spain. The dish dates back to the 16th century and is believed to have originated in the city of Valencia. It is believed to have been created by local fishermen who used the ingredients that were available to them, including squid ink, chorizo, and seafood.
There are many popular variations of Squid Ink Paella. Some recipes include clams, octopus, or other types of seafood. Other variations include the addition of vegetables such as artichoke, mushrooms, or zucchini. The type of rice used can also be varied, with some recipes using bomba rice or Arborio rice.