This dairy-free, gluten-free squid and chorizo paella serves four in about 90 minutes, perfect for sharing striking Spanish seafood dishes at home.
Prep: less than 30 mins
Cook: 30 mins to 1 hour
Serves: Serves 4
Dietary: Dairy-free, Gluten-free, Nut-free
By Matt TebbuttFrom Saturday Kitchen Recipes
This squid ink and chorizo paella recipe scores Nutri-Score C due to balanced seafood protein, tomatoes, and rice with moderate olive oil fats from the alioli. Rice provides complex carbs while squid delivers lean protein. Per serving: approximately 650 kcal, 28g fat, 65g carbs, 4g sugars, 3g fibre, 32g protein.
Equipment
Ingredients
For the alioli
- 4 garlic cloves, crushed
- 1 free-range egg yolk
- 1 lemon, juice only
- 200ml olive oil
- pinch salt
For the squid ink paella
- 2 tbsp olive oil
- 1 onion, finely chopped
- 6 garlic cloves, crushed
- 150g cooking chorizo, finely chopped
- 1 tbsp smoked paprika
- 300g bomba paella rice
- 150ml white wine (albariño)
- 2 ripe tomatoes, grated
- 1 litre seafood stock
- 3–4 tbsp squid ink
- 6 medium squid, cleaned, cut into thin rings and tentacles cut in half
- 2 tbsp finely chopped parsley, to serve
- 1 lemon wedges, to serve
Customise
- Swap squid for prawns in the squid ink paella – they cook similarly and maintain the seafood theme.
- Use chicken stock instead of seafood stock if unavailable; add fish sauce for depth in squid and chorizo paella.
- Replace bomba paella rice with arborio risotto rice; it absorbs liquid well for authentic texture.
Method
Alioli Prep (10 mins – make ahead)
- Blend the alioli base by whizzing crushed garlic cloves, egg yolk, and lemon juice together until smooth. This garlic cream will crown your squid ink and chorizo paella beautifully.
- Drizzle in olive oil slowly while blending continuously – watch it emulsify into thick, luscious alioli. Season with salt, taste, then chill until needed. Make this first since it keeps well.
Paella Base (20 mins – builds flavour)
- Heat olive oil in paella pan over medium-high heat until shimmering. This is your foundation for the squid and chorizo paella.
- Fry onion and garlic for 10 minutes until softened and golden – don’t rush this sofrito, it makes all the difference to the squid ink paella depth.
- Add chorizo and smoked paprika, cooking 5 minutes until the paprika blooms and chorizo releases its oils. Your kitchen smells amazing now!
- Toast the bomba paella rice for a few minutes, stirring to coat every grain. This step gives perfect texture to the squid ink and chorizo paella.
- Pour in white wine and let it bubble away, then stir through grated tomatoes for natural sweetness and acidity.
Black Rice Magic (25 mins – hands-off cooking)
- Add seafood stock and squid ink, bringing to a gentle simmer. The pan transforms to dramatic black – don’t stir now to build that prized crispy socarrat base.
- Cook undisturbed for 20 minutes on medium heat as liquid absorbs and rice develops flavour. Rotate pan occasionally for even cooking; patience creates perfection.
- Scatter squid rings and tentacles over the almost-dry rice. Cover with lid for 2-3 minutes – they steam gently in residual heat, staying tender.
- Rest off heat for 5 minutes, then scatter chopped parsley and serve with lemon wedges and chilled alioli. The squid ink paella reveals its golden socarrat when scooped – restaurant quality at home!