Saffron rice with seared squid

prep + cook time 45 minutes serves 6
prep + cook time 45 minutes serves 6

  • 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
  1.  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.
  2. 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.
  3. 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.

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