Both squid and cuttlefish, its rounder and fleshier cousin, are often paired with rice in Spain (as in Italy).
Yield: serves 6
- 3 tbsp. extra-virgin olive oil
- 1 lb. cleaned squid bodies, cut into 1” pieces
- 2 medium tomatoes, seeded and grated
- 1 small yellow onion, peeled and finely chopped
- 3 cloves garlic, peeled and minced
- 6 cups fish stock
- 2 tsp. sweet paprika
- 3 cups Spanish paella rice or short-grain Italian rice
- 2 1⁄2 tsp. squid ink
- Heat oil in a 16”–18” paella pan or large skillet over medium-high heat. Pan will span two burners; rotate pan occasionally for even cooking. Add squid and cook, stirring frequently, until all juices exuded by squid evaporate, about 5 minutes. Squid should be firm. Reduce heat to low, add tomatoes, onions, and garlic, and cook, stirring occasionally, for 3 minutes.
- Set aside 1⁄4 cup stock in a small bowl. Heat remaining stock in a medium saucepan over medium heat. Add paprika and stir until dissolved.
- Stir rice into paella pan, generously season with salt, then slowly add hot stock. Increase heat to medium-high and cook, without stirring, until rice begins to swell, about 10 minutes.
- Mix squid ink into reserved stock, then pour into pan. Stir once, then reduce heat to low and cook until all liquid evaporates, about 10 minutes. Remove from heat, cover with a clean dish towel, and cool for 20 minutes. Serve from pan at room temperature.