Paella with cuttlefish ink

Votes: 1

Time: 1 hour 15 minutes
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 1554, total fat 107 G., saturated fats 26 G., proteins 62 G., carbohydrates 78 G., fiber 3 G., cholesterol 490 mg, sodium 2124 mg, sugar 8 G.

Prepare a delicious and flavorful Spanish paella with squid, chorizo, olives, cherry tomatoes, and a secret ingredient—cuttlefish ink, which will color the rice an unusual black color, turning the dish into a stunning treat for a special occasion. Serve with homemade saffron mayonnaise.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Mayonnaise with saffron

4 cups chicken broth
6 cloves of garlic
1 teaspoon saffron
1.5 cups mayonnaise
2 tbsp. l. olive oil
1 tbsp Espelette pepper
Zest and juice of 1 orange

Paella

1/4 cup olive oil
700 g Spanish chorizo
700 g of squid (carcasses and tentacles)
1 cup diced shallots
8 cloves of garlic
1.5 cups halved cherry tomatoes
0.5 cups Castelvetrano olives
2 cups Bomba rice
0.5 cups white wine
3 tsp. cuttlefish ink
2 tsp paprika
1/4 cup fresh parsley leaves
1/4 cup fresh chives, cut into 2.5cm pieces
Special equipmentpaella pan

Ingredient Substitution Suggestions

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Recipes with similar ingredients: round grain rice, squid, sausage, tomatoes, white wine, saffron

Cooking the dish according to the recipe:

Mayonnaise with saffron:

Combine chicken broth with 1 cup water in a medium saucepan and bring to a boil. Reduce heat until ready to use. Soak the garlic in the broth for 5 minutes, then remove (keep the broth on low heat).
In a small bowl, stir together 2 tablespoons of hot broth and saffron until it blooms. Combine the saffron broth, garlic cloves, mayonnaise, olive oil, Espelette pepper, orange zest, and juice in a blender and blend until smooth. Set aside.

Paella:

Heat a paella pan over medium-high heat and add olive oil to coat the bottom. Once the oil begins to shimmer, add the chorizo and squid and cook, stirring, until the squid begins to brown and the chorizo has rendered some of its fat. Remove the chorizo and squid from the pan and set aside.
Reduce heat to medium and add the shallots, garlic, cherry tomatoes, and olives. Stir and cook until the shallots are translucent and the tomatoes begin to burst, about 4 minutes. Add the rice and stir to coat, then cook for another 2 minutes.
Add white wine and bring to a boil, then reduce heat. Add cuttlefish ink, paprika, and hot broth and stir.
Reduce heat to medium-low and simmer the paella, uncovered, without stirring, until you hear a sizzling sound in the bottom of the pan, about 25 minutes. Return the chorizo and squid to the pan and spread them evenly over the top. When the squid is heated through, remove the paella from the heat and serve it directly in the pan. Serve with saffron mayonnaise, parsley, and chives.