Cuttlefish Paella Recipe

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A classic Spanish dish is paella. There are many varieties, including mixed seafood, octopus, chicken and cuttlefish. This beautiful cuttlefish paella with squid ink made using Olive Oils from Spain is so delicious. Served in a large pan for communal dining, it is the perfect dish to share with family and friends.

The key to any good paella is high quality fresh ingredients. The flavours of the ingredients will each shine through and blend together to create a fragrant dish.

Start with some Olive Oils from Spain, rich and deep in flavour. The extra virgin Olive Oil really showcases the fresh olive flavour and will help to form the base flavour of the dish.

The next ingredient is the rice for the paella. Make sure you use Bomba rice as the grains will be soft but maintain some bite and not be soft and gluggy.

The next ingredient is the rice for the paella. Make sure you use Bomba rice as the grains will be soft but maintain some bite and not be soft and gluggy.

The squid ink paella is not hard to make at all and you’ll have a meal that can easily feed 6 people. Start your meal with some crunchy bread dipped in Olive Oils from Spain before moving onto the paella served with some wine. Your guests will be so impressed with your cooking skills.

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Cuttlefish Paella with Squid Ink

Serves 6 to 8
Recipe adapted from the Movida book recipe

125 ml Olive Oil from Spain
500 g calamari, cleaned and cut into 2.5 cm squares
12 large prawns, peeled and de-veined
1 onion, finely diced
2 garlic cloves, finely chopped
1 heaped tablespoon squid ink
5 tomatoes, peeled, seeded and diced
200 ml dry white wine
400 g bomba rice
1.2 litres hot fish stock

1. Blanch the tomatoes in a saucepan of boiling water until the skin starts to blister, around 30 seconds, then place in a bowl of iced water to refresh. Peel and dice the tomatoes, then set aside.
2. Heat 60 ml of the Olive Oil in a 30-34 cm paella or wide pan over high heat. Add the calamari and the prawns and cook for about a minute on each side, making sure to season. Remove and set aside, covering with foil.
3. Add the rest of the Olive Oil along with the onion and the garlic. Cook over low heat until translucent, around 5 minutes. Add the squid ink and mix well.
4. Add the tomatoes and cook another 5 minutes over low heat to soften lightly. Then add the white wine and continue to cook for another 15 minutes until the mixture thickens to a paste.
5. Increase the heat to medium and add the rice. Cook the rice for about 1 to 2 minutes, stirring continuously until the rice starts to become translucent.
6. Pour in the hot stock and mix well. Increase the heat to high and bring to a boil. Reduce the heat to medium immediately and add the calamari on top of the rice.
7. Cook the rice for 10 minutes. The rice should have now expanded a little so reduce the heat back to low if the flame doesn’t cover the base of the pan. Move the pan around during cooking to allow the paella to cook evenly for 10 minutes.
8. Before removing from the stove, add the prawns and cook on high for about 1 minute to help form a crust on the bottom of the pan.
9. Remove from the heat and cover with foil for 10 minutes. Serve warm.