Seafood Squid Ink Paella
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Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 1 Tablespoon Olive Oil
  • ½ Tablespoon Garlic
  • 30g Yellow Onion (diced)
  • 6 pcs cherry tomatoes (each piece quartered)
  • 3 pieces Sun-dried Tomatoes (diced)
  • 4 pcs of Kalamata Olives (diced)
  • 30g Charred Yellow Capsicum (15g Sliced, 15g Diced)
  • 30g Charred Red Capsicum (15g Sliced, 15g Diced)
  • 30g Charred Green Capsicum (15g Sliced, 15g Diced)
  • 100g Arborio Rice or Paella Rice (unwashed)
  • 100ml Chicken Broth
  • 100ml Water
  • 20ml White Wine
  • 1 Tablespoon Squid Ink
  • Salt to taste (if necessary; some chicken broth are very salty; taste as you add)
  • ½ tablespoon paprika
  • 1 teaspoon coarsely ground black pepper
  • 4 pcs Langoustine (or any prawns)
  • 10 pcs Clam in Shell
  • 100g Squid (about 1 Medium size squid)
  • 30g parmesan cheese (grated)
  • Coriander leaves, for garnishing
Instructions
  1. Heat the olive oil in a shallow frying pan over medium heat
  2. Add in garlic and onion. Fry until onion turns translucent, about 1 min
  3. Add in Sun-dried tomatoes, cherry tomatoes, diced capsicum, olives and stir fry for another 1 min
  4. Add in rice and stir fry for another 2 mins
  5. Add in chicken broth, water, wine, squid ink, paprika, pepper and salt. Mix well and allow it to boil
  6. When boil, lower the heat to medium low and allow the rice to simmer gently in the broth for about 10 mins. Cover with lid
  7. After 10 mins, remove the lid and add in clams, squids, langoustine, sliced capsicum and continue to cook for another 10 mins.
  8. Remove the lid when done and sprinkle grated parmesan on top of the paella. Cover the lid for another 10 to 20 sec, until cheese melted.
  9. Remove the pan from the stove, top with coriander leaves and serve
Recipe by eckitchensg at http://eckitchensg.com/2015/10/seafood-squid-ink-paella/