Saffron rice with seared squid
- 600g (1¼lb) baby squid, cleaned
- ⅓ cup (80ml) extra virgin olive oil
- 2 tablespoons lemon juice
- 1 medium (350g) leek, chopped finely
- 2 cloves garlic, chopped finely
- 1 medium (200g) red capsicum (bell pepper), chopped
- 1 teaspoon smoked paprika
- generous pinch of saffron threads
- 2 cups (400g) paella rice (calasparra or arborio)
- 400g (12½oz) canned diced tomatoes
- 1 litre (4 cups) fish stock
- micro cress and lemon wedges, to serve
- Using a sharp knife, cut the squid tubes crossways into thin slices, leaving the underside uncut. Place the squid tubes and tentacles in a bowl with 2 tablespoons of the oil and lemon juice. Cover and refrigerate until ready to serve.
- Heat the remaining oil in a 30cm (12in) paella pan or large frying pan over medium heat. Add leek and garlic; cook, stirring, for 3 minutes or until slightly softened. Add the capsicum, paprika and saffron; cook for 2 minutes or until fragrant. Add rice and stir until well coated in oil.
- Stir in tomato and 3 cups (750ml) of stock; simmer uncovered for 10 minutes. Reduce heat; cook for a further 10 minutes or until rice is tender. Add remaining stock if the rice needs a little more cooking.
4. When rice is almost cooked, heat a grill plate or large frying pan over high heat. Cook squid for 2 minutes each side or until just cooked through.
5. Top rice with squid. Sprinkle with cress. Serve with lemon wedges.
Tip- Instead of baby squid, you can use baby octopus, if you prefer.