This Black Ink Paella with Squid is a sophisticated and flavorful dish that is surprisingly easy to make. The deep black color from the squid ink makes this dish stunning, but it is the delicious blend of seafood, rice, and vibrant vegetables that really elevates it from the average paella. I was inspired to make this recipe after a wonderful trip to Valencia, where I sampled various iterations of traditional Paella. This recipe is my own spin on a classic, incorporating my own personal touches and preferences.

I remember being blown away by the intense aromas and incredible flavors. The experience sparked a passion for paella within me, and I've been experimenting with variations ever since. I've tried many recipes, and this one perfectly balances the savory, smoky, slightly spicy flavors of the squid and paprika with the delicate sweetness of the bell pepper and the richness of the saffron-infused rice. It's a true culinary adventure in every bite!

Black Ink Paella with Squid

Name: Black-Ink-Paella-with-Squid
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
Cuisine: Spanish
Ingredients: 1 tablespoon Olive oil; 1/2 medium, chopped Onion; 2 cloves, minced Garlic; 1/2 medium, chopped Red bell pepper; 1 teaspoon Smoked paprika; 1/4 teaspoon (optional) Cayenne pepper; 1 pound, cleaned and cut Squid; 1 cup Calasparra rice; 1/4 teaspoon (or 1/2 teaspoon turmeric) Saffron threads; 2 cups Chicken broth; 1 tablespoon Squid ink; 1 tablespoon, chopped Fresh parsley; for garnish Lemon wedges

A flavorful and stunning black ink paella featuring tender squid, fragrant saffron rice, and colorful vegetables. This recipe is a celebration of Spanish cuisine, perfect for impressing friends or enjoying a special meal.

⏳ Yield & Time

Yield: 2 servings

Preparation Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

📖 Instructions

First, prepare your ingredients! Finely chop the onion, garlic, and red bell pepper. Clean the squid thoroughly, removing the innards and cutting them into bite-sized pieces. If your squid is unusually large, you might want to cut them into smaller pieces so they cook evenly. Trust me on this one, this step makes a big difference.
Next, heat a tablespoon of olive oil in your paella pan over medium-high heat. Add the chopped onions and saute until translucent. This should take about 5-7 minutes. Don't be afraid to really cook the onions, you want the sweetness to shine through.
Now, add the minced garlic and chopped red bell pepper to the pan and cook for another 2-3 minutes until slightly softened. Keep stirring occasionally, to ensure that nothing sticks and burns at the bottom of your pan. We don't want any burnt bits!
Stir in the smoked paprika and a pinch of cayenne pepper (optional, depending on your spice preference). Cook for 30 seconds, stirring constantly, to toast the spices slightly. This step really brings out the smoky notes of the paprika.
Add the squid to the pan and cook until it turns opaque and slightly curls, about 3-5 minutes. Remember that squid cooks very quickly. Overcooking will make it tough, so pay close attention to this step. It's the key to perfectly tender squid!
Pour in the rice and stir well to coat it with the oil and spices. Add the saffron (or turmeric) threads and the chicken broth. If you're using dry saffron, you might want to dissolve it in a little hot water first to help extract its color and flavor.
Bring the mixture to a boil, then reduce heat to low, cover the pan, and simmer for 15-20 minutes. Don't peek too much or you may disturb the cooking process, just be patient, it is nearly done! This is a crucial step; it allows the rice to absorb the flavors of the broth and the seafood.
Once the rice is almost cooked through but still has a slight bite (al dente), stir in the black ink (squid ink) carefully. Gently stir it in so you don't make a big mess, trust me it can be messy. Continue to cook for another 2-3 minutes, or until the liquid is almost fully absorbed. It should be creamy and slightly soupy.
Finally, remove the pan from the heat and let it sit, covered, for 5 minutes. This allows the flavors to meld together. Garnish with fresh parsley and lemon wedges before serving. And that's it! You've just made a delicious Black Ink Paella with Squid! Enjoy!

📝 Notes

Use high-quality saffron for the best flavor and color. If you don't have saffron, turmeric makes a good substitute, though the color will be different.
Feel free to adjust the amount of cayenne pepper to your preferred spice level.
Ensure your squid is thoroughly cleaned before using it. This is one of the most important aspects of cooking Squid, a poorly cleaned squid can ruin the entire dish.
Don't overcook the squid; it should be tender but not rubbery. Cooking squid is something that can be difficult for novice cooks, so start with smaller cuts first, to ensure the cooking process is even and proper for each piece of squid.