Cuttlefish Ink Paella Recipe

Ingredients:

• 1 cup of Arborio rice
• 3 cups of seafood broth
• 1 small onion, finely chopped
• 3 cloves of garlic, finely chopped
• 2 tomatoes, chopped
• 1/2 teaspoon paprika
• 1/4 teaspoon saffron threads
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 1/4 cup of olive oil
• 1/2 pound of medium-size shrimp, peeled and deveined
• 1/2 pound of cleaned squid, cut into rings
• 2 tablespoons of cuttlefish ink
• Lemon wedges for serving

Instructions:

1. In a large paella pan or skillet, heat the olive oil over medium-high heat.
2. Add the onions and garlic and sauté until soft, about 3 minutes.
3. Add the chopped tomatoes and cook, stirring occasionally, until they have released their juices and are slightly reduced, about 6-7 minutes.
4. Add the Arborio rice to the pan and stir until it is evenly coated with the onion and tomato mixture.
5. Add the saffron, paprika, salt, and black pepper and stir everything together.
6. Pour in the stock and bring to a simmer.
7. Add the shrimp and squid rings to the pan and stir everything together.
8. Gently stir in the cuttlefish ink. Be careful not to overmix, as this can cause the ink to become too dispersed and the rice to become too dark.
9. Continue to cook everything for another 15-20 minutes or until the rice is cooked and most of the liquid has been absorbed.
10. Remove from heat and cover the pan with a clean kitchen towel for 5-10 minutes to rest and absorb the remaining liquid.
11. Serve hot with lemon wedges on the side.

Verdict:

This seafood paella with cuttlefish ink is a show-stopper and will definitely impress your guests. The black rice adds a unique visual appeal, and the flavors are bold and delicious. Serve it with crusty bread and a green salad for a complete meal.

Serving Suggestions:

For an authentic Spanish touch, serve with a glass of sangria. You can also add some fresh herbs, such as chopped parsley or cilantro, for an extra boost of flavor.