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Prawn, squid ink and bacon paella

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Paint it black: Prawn, squid ink and bacon paella.
Paint it black: Prawn, squid ink and bacon paella.William Meppem

The addition of squid ink puts a spin on a Spanish paella. Make sure you use a smoky bacon. Octopus can be easily substituted for the squid, if desired. Don't stir the paella once cooking has begun - the crust that forms on the bottom of the pan is the best bit, and well worth fighting over.

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Ingredients

  • 50ml extra virgin olive oil

  • 1 red onion, finely chopped

  • 4 cloves garlic, finely chopped

  • sea salt

  • 8 small squid tubes, cleaned and cut into 5mm-thick slices

  • 4 rashers of smoked bacon, cut into 5mm dice

  • 1 tsp chilli flakes

  • 1 tsp smoky hot paprika

  • 2 tbsp squid ink

  • 1 tbsp tomato paste

  • 300g paella rice

  • 1.25 litres chicken stock (check gluten-free if required)

  • 8 medium king prawns, peeled

  • 4 tbsp flat-leaf parsley, chopped

  • freshly ground pepper

  • aioli, to serve

Method

  1. Heat the olive oil in a paella pan or a heavy-based frying pan over medium heat. Add the onion and garlic and a little sea salt and gently cook for a few minutes.

    Add the squid and bacon and stir through for 3-4 minutes. Add the chilli flakes, paprika, squid ink and tomato paste, stir through, then add the rice and chicken stock. Stir and bring to a simmer.

    Add the prawns and fold through, then leave to cook for 20 minutes, or until liquid has evaporated. Remove the pan from the heat, cover with a tea towel to keep warm and allow to rest for 5 minutes.

    Sprinkle with parsley and give a good grind of pepper. Serve with aioli on the side.

     

    Photography by William Meppem. Food styling by Hannah Meppem. Food preparation by Nick Banbury.

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