Squid ink paella

Overview

The content of this issue was very difficult to prepare. Although I had eaten in Shanghai before, it only had rice, so I was not sure about the taste, and there was no seafood. Personally, I think it's similar to Rissoto. I searched other people's practices on the Internet, compared and summarized them, and formed the content of this issue.

Tags

• staple food
• home cooking
• rice
• butter
• chili powder
• fresh shrimp
• lemon
• mussels
• onions
• salted beef bone broth
• single head garlic
• squid ink
• tomato
• chopped dried parsley
• clam

Ingredients

Steps

1. 1 The main materials are ready.

   

2. 2 You can buy Spanish rice online, but Italian rice is used here.

   

3. 3 The main difference with domestic rice is the starch content. If you find it troublesome, you can also use domestic Northeastern round-grain rice instead.

   

4. 4 TintaDeSepia’s cuttlefish ink seems to be basically from this brand. It is said that it is best to squeeze the juice from fresh cuttlefish, but it is understandable that it is too troublesome to operate at home, so it is better to use ready-made ones.

   

5. 5 Remove fresh shrimps, remove shrimp feet and devein from shrimps, wash clams and mussels; mince garlic, dice onions, peel and dice tomatoes and set aside.

   

6. 6 Melt the butter and sauté the onion until translucent.

   

7. 7 Add minced garlic and stir-fry until fragrant.

   

8. 8 Add the diced tomatoes and stir-fry until the tomatoes release their juices. Add the chopped parsley and continue to stir-fry.

   

9. 9 The Internet said that Arborio rice does not need to be washed, so I took two portions and rinsed it directly and threw it into the pot.

   

10. 10 Add appropriate amount of chili powder and stir-fry the rice and vegetable base evenly.

    

11. 11 Add about 100ml of stock and stir-fry.

    

12. 12 When you see that the soup is slightly dry, immediately continue to add the stock. Repeat this action slowly three times, and keep stirring over low heat for about 12-15 minutes. Keep about 100ml of stock for later use.

    

13. 13 Take a spoonful of squid juice, about 10ml.

    

14. 14 Add the squid ink and stir slowly over low heat.

    

15. 15 Add the remaining stock, stir the rice and spread it evenly. During this period, you can check whether the rice is cooked.

    

16. 16 Stuff the rice evenly with the mussels, clams, and shrimp.

    

17. 17 Cut the lemon into wedges and squeeze the juice into the rice. Throw the lemon wedges into the pot as well.

    

18. 18 Cover and simmer over low heat for about 5 minutes and it's almost done.

    

19. 19 You can sprinkle some chopped parsley after serving.