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Squid ink paella (Arroz negre) with aioli and paprika spanish olive oil

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Squid ink paella (Arroz negre) with aioli and paprika spanish olive oil recipe

Heat olive oil from Spain in a deep sauce or sauté pan over a medium-high flame. Add the onions and reduce the heat to low.
Braise the onion slowly covered, stirring often, especially at the end. The onions will turn translucent, then golden. This should take about 30 minutes.
When the onions are done, add in the tomatoes. Gently simmer, uncovered, for 60 and 75 minutes, gradually adding in the conserved juice as the liquid evaporates out.

Squid ink paella

Source: Daniel Olivella on behalf of Olive Oils from Spain, as presented at the 2021 Worlds of Flavor® International Conference & Festival.

Published with permission of the author. All rights reserved.

15 min

Easy

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Ingredients

Squid Ink Stock

Squid ink 1–3 tsp.
Fish or shrimp stock as needed

Picada

Garlic clove, chopped 1 ea.
Parsley, curly, chopped 6 Tbsp.
Salt 1 tsp.
Water as needed

Marca/Base

Spanish extra-virgin olive oil 2 ½ Tbsp. + additional as needed
Onions, white, small dice ¼ cup
Yellow bell peppers, small dice ¼ ea.
Red bell peppers, small dice ¼ ea.
Squid bodies and tentacles, sliced ¼ cup
Cuttlefish or squid steaks, diced 2 oz.

Spanish rice 1 cup
Tomato & Onion Sofrito (recipe follows) ¼ cup
Paprika ½ tsp.
Ground black pepper ¼ tsp.
Clams 4 ea.
Shrimp, medium 21 – 25 4 ea.
Peas ¼ cup
Safron aioli 2 Tbsp.

Nº de raciones: 1

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