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Black rice paella
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Whip up a vibrant seafood paella for a relaxed Mediterranean feast under the sun.
Ingredients:
  • 800ml chicken style liquid stock (see notes)
  • 20.00 ml good-quality squid ink (see note)
  • 60ml olive oil
  • 1 chorizo, casing removed, finely chopped
  • 1 onion, finely chopped
  • 2.50 gm sweet smoked paprika (pimenton)
  • 1 small red capsicum, cut into thin strips
  • 3 garlic cloves, chopped
  • 300g Calasparra rice (see note)
  • 400g can cherry tomatoes
  • 12 prawns
  • 12 scallops, roe removed
  • 300g cleaned squid tubes, scored, cut into 1cm strips
  • 125g cherry tomatoes, halved
  • Finely chopped flat-leaf parsley, to serve
  • Lemon wedges, to serve
Instructions:
  • Combine the stock and squid ink in a saucepan over medium heat, stirring until well mixed. Simmer, then reduce heat and keep warm.
  • In a large frypan or paella pan over medium heat, heat oil. Cook chorizo until crisp, about 3-4 minutes. Remove and drain on paper towel. Add onion to pan, cook until softened, about 2-3 minutes. Return chorizo to pan along with paprika, capsicum, garlic, and rice. Stir to combine. Pour in canned tomatoes and stock mixture. Cook for 20 minutes, stirring occasionally until most of the liquid is absorbed. Add seafood, cherry tomatoes, and season. Cover and cook for an additional 5 minutes until seafood is cooked through.
  • Garnish with fresh parsley and lemon wedges before serving.

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