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To prepare the squid, remove wings from the squid and cut the bodies open down one side. Cut them into slices about 1/4 inch thick. Slice any large tentacles into bite size pieces.
Heat olive oil in a paella pan over medium heat and add the squid to the pan and saute for 30 seconds then remove them from the pan and set aside.
Add the onion and let it cook until fragrant and translucent, about 5 minutes.
Stir in the garlic and tomatoes and cook for a few minutes. Add in the paprika and pinch of saffron and continue cooking on low heat until you have a soft, thick mixture, about 10-12 minutes.
Add the rice to the pan and let it coat in tomato mixture.
Pour the wine into the pan and let it simmer for 5 minutes.
Add the fish stock and give it a quick stir before adding in the squid ink. Season with salt to taste.
Bring the rice to a boil then reduce the heat to a gentle simmer. Leave the rice to cook for another 20 minutes Keep an eye on the mixture and stir occasionally to make sure the bottom of the pan is not burnt. At this stage, you don't want to stir frequently or you will disturb the socarrat base that has formed at the bottom of the pan. Add a tablespoon of water if it's becoming too dry. The texture of the rice should just be al dente.
Add the prawns and cook for another 5-7 minutes. Add back the squid.
Remove the pan from heat and let it rest for 10 minutes.
When ready to serve, divide the rice among 4 serving plates. Top with parsley and lemon wedge for serving.