Name: Squid ink paella with shellfish and pimiento
Cuisine: Japanese
Ingredients: 6 tiger prawns; 12 scampi or 3 marron tails; 3 teaspoons squid ink; 1 red onion, minced; 250 ml olive oil; freshly ground black pepper; 2 tablespoons roasted pimiento strips, finely chopped; sea salt; 2 litres Fish Stock; 750 g calasparra (Spanish short-grain) rice; 1 teaspoon chilli flakes; 8 cloves garlic, minced; ½ teaspoon Spanish paprika; 300 g small squid tubes, cleaned; 4 tomatoes, chopped; 2 tablespoons shredded flat-leaf parsley; 1 sun-dried ñoras chilli or 2 dried cascabel chillies, chopped

Preparation info

Difficulty
Medium

Appears in

Spice

By Christine Manfield

Published 1999

About

Paella is the national rice dish of Spain and has many regional variations. It is more common on the southern Mediterranean coast of Spain, especially in the Valencia region. This particular dish is generally referred to as arroz negro. The recipe given here is an adaptation of a family recipe from Eduardo Gonzalez, who originally hails from Salamanca, Alicante, and now lives in Sydney.