Spanish Black Rice Paella with Squid Ink Based Broth
Ingredients
Instructions
Finely mince 3 cloves of garlic, finely dice 1/2 of an onion, cut 1 cleaned tube of squid into 1/2 inch by 1/2 inch squares and season 12 raw jumbo shrimp that have been peeled and devenied with sea salt & freshly cracked black pepper
Heat a paella pan with a medium-high heat and add in a 1/4 cup of extra virgin olive oil, after 1 minute season the oil with sea salt and add in the pieces of squid, mix around with the oil, after 1 minute remove the squid from the pan and transfer to a dish
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Reviews from the Original Source
Love Love Love this. My neighbor (a very particular microbiologist and cook) turned me on to Spain On A Fork and I love it. We happened upon fresh calamari (I live in San Francisco) and a local Spanish Table store helped me with the rest. Admittedly I needed to run this a few times to get the techniques down and this Saturday will be my first time serving to guests other than my Husband. Wish me luck!!!
We enjoyed this dish twice Barcelona and further south. Cuttle fish ink seems to be more readily available...some even label it as Squid ink. Would cuttlefish ink work in this recipe?
Some folks are selling powder will that work?
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