Paella Negra

 

Yield: 10 servings

Ingredients Quantity Mise en place
Squid 1kg Fresh, cleaned, skinned
Ink 5sacs Squid
Pepper 1pc Fresh, red, seeded, julienne
Pepper 1pc Fresh, green, seeded, julienne
Saffron 1pinch Dried form
Onion ¼ kg White, diced
Oil, olive 4tbsp
Wine, white ¼ cups
Stock, chicken 8 cups Prepared from scratch, bring in form of stock cubes corresponding to equivalent required volume
Rice 4 cups Uncooked, basmati
Lemon 1pc Fresh, whole, wedges

1. Remove ink sac from squid.
2. Slice squid into bite sizes
3. Heat chicken stock, infuse saffron
4. Heat olive oil
5. Saute bell peppers, red and green; set aside
6. Par-cook squid meat, set aside
7. Saute onion
8. Add grains and squid ink in the pan
9. Saute until blooming stage
10. Pour white wine
11. Pour infused stocks
12. Add squid meat and vegetables
13. Boil
14. Cover with lid
15. Simmer until rice is cooked
16. Transfer to plate
17. Garnish with lemon wedges
18. Serve