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Ingredients
| squid: 24 oz |
| salt: 1 dash |
| black pepper: 1 dash |
| olive oil: 1/4 cup |
| garlic: 3 cloves |
| onions - yellow (chopped): 1/2 cup |
| fish broth: 3 1/4 cups |
| green bell pepper: 1 |
| white rice: 1 1/4 cups |
| red tomatoes: 1 |
| sherry (wine): 1/4 cup |
| saffron: 1/4 tsp |
| dried oregano (ground): 1/4 tsp |
| ground cumin: 1/4 tsp |
| red pepper flakes: 1/4 tsp |
| lemons: 6 wedges |
Squid Paella
Credit: www.spain-recipes.com
User rating:
-
Prep Time
60 min -
Cook Time
30 min -
Servings
6 serving(s)
Tags
Cut the bodies of the squid into rings, quarter the tentacles, season with salt and pepper, and set aside.
Heat the olive oil in a paella pan over medium heat and sauté the onion and garlic and green bell pepper for about 3 minutes. Add the tomato and sauté for a further 3 minutes.
Pour the rice into the paella pan and cook for about 5 minutes, stirring constantly. Add the sherry and continue to stirr until the sherry evaporates.
Add the squid, broth, and the rest of the seasonings and cook for 25 minutes, or until the rice is tender and the broth has been absorbed. Garnish with lemon wedges and serve.