Squid and Tomato Paella

My children’s favourite Lanzarote meal is little curly bits of squid, or baby octopus dipped in beaten egg and deep fried in oil. For them squid and chips for lunch is a high spot of the holiday! This simple squid and tomato paella is also very good Maria always uses dried oregano but if you can get fresh basil it is delicious.

Ingredients

  • 1 large cup rice
  • cups water
  • pinch of saffron (or 1 teaspoon turmeric)
  • salt
  • 1 lb squid (450 g)
  • 4–5 tomatoes – peeled and chopped small
  • 1 tablespoon dried oregano (or fresh basil chopped)
  • 2 cloves garlic – crushed
  • black pepper, salt
  • olive oil, butter

Method

Boil the rice in salted water with the saffron or turmeric until the rice is just tender but not too soft. Transfer to a large sieve and rinse thoroughly with hot water. Put into a fairly large round but shallow serving dish and fork in some dots of butter. Keep warm in a low oven, covered with foil. Cut the head off the squid and extract the transparent bone. Cut the body and tentacles up into small pieces. Fry gently in a large pan for about 10 minutes in some olive oil and butter until tender – add the peeled chopped tomatoes and fry for about 3–4 minutes more. Stir in the garlic and herbs, salt and black pepper. Add this mixture to the rice and serve with a green salad.

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