Ingredients
- 320 g round rice
- 400 g cleaned chopped squid
- 800 g fish stock
- 1 ripe tomato, grated
- 1 onion
- 2 garlic cloves
- 4 sachets squid ink
- 60 g extra virgin olive oil
- 1 teaspoon sweet paprika
- Salt to taste
- Aioli to accompany
Step-by-step
Using a different robot? Switch it here:
- Put the onion and garlic in the mixing bowl and chop 4 sec/speed 5.
- Add the oil and saute 6 min/120C/spoon speed.
- Add the squid and saute 5 min/Varoma/reverse/spoon speed.
- Add the grated tomato and the paprika and saute 3 min/100C/spoon speed.
- Dissolve the ink in a little stock and pour it into the mixing bowl along with the rest of the stock and the salt.
- Set 8 min/100C/reverse/spoon speed.
- Add the rice through the lid hole and set 16 min/100C/reverse/spoon speed without the measuring cup.
- Pour the rice into a paella pan and spread it evenly.
- Let rest 5 min covered with a cloth.
- Serve with aioli on the side.
Tips
- Be careful with the ink because it stains clothing and surfaces a lot.
- The aioli lightens the intense sea flavor of this rice.
- Set aside a few browned squid pieces to garnish the dish.
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