What are the main ingredients in Stress-Free Squid Paella?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

What is the nutritional information of Stress-Free Squid Paella?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare Stress-Free Squid Paella?

GOLDEN RICE: Rinse the rice and place in a pot with the turmeric. Submerge in 400ml of salted water and stir through. Place over a medium-high heat and pop on a lid. Once boiling, reduce the heat and simmer for 15-20 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. SAUTÉ THE SQUID: Boil the kettle. Rinse the squid to get rid of any residue from the packet and pat dry with some paper towel. Place a large pan for the paella over a high heat with a drizzle of oil. When hot, sauté the squid for 3-4 minutes until cooked through and starting to brown. Transfer to a bowl on completion. Toss through some seasoning and lemon zest to taste, reserving some for the paella. Dilute the stock with 50ml of boiling water. SPEEDY PAELLA: When the rice has 10 minutes remaining, return the pan to a medium heat with another drizzle of oil. When hot, fry the diced onion for 4-5 minutes until soft and translucent, shifting occasionally. Add the grated garlic and halved baby tomatoes, and fry for another minute until fragrant. Stir in the diluted stock, smoked paprika, chopped olives, white wine, and some lemon zest to taste. Simmer for 3-4 minutes, stirring continuously, until reduced and sticky. On completion, add in the cooked squid and stir through until coated and reheated. FINISHING TOUCHES: Keeping the pan over the heat, add in the cooked turmeric rice, the peas, three-quarters of the chopped parsley, and a squeeze of lemon juice. Stir for about a minute until combined. Season to taste and remove the pan from the heat. TIME TO TUCK IN!: Dish up a pile of steamy, speedy squid paella. Sprinkle over the remaining fresh parsley and garnish with a lemon wedge. Disfrute de su comida! Enjoy your meal!

What should be prepared from my kitchen to make Stress-Free Squid Paella?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

Stress-Free Squid Paella

An easy, speedy spin on the Spanish classic. Flavours of the Med Sea swirl through golden turmeric rice: crisp, pan-fried squid, garden peas, fresh parsley, white wine, lemon, and blistered baby tomatoes.

Stress-Free Squid Paella

with smoked paprika, baby tomatoes & green olives

Hands on Time: 25 - 35 minutes

Overall Time: 30 - 40 minutes

Ingredients:

Baby Tomatoes
Brown Basmati Rice
Fresh Parsley
Garlic Clove
Lemon
Onion
Peas
Pitted Green Olives
Smoked Paprika
Squid Heads & Tubes
Turmeric Powder
Vegetable Stock
White Wine

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel

Serves 1

GOLDEN RICE
Rinse the rice and place in a pot with the turmeric. Submerge in 200ml of salted water and stir through. Place over a medium-high heat and pop on a lid. Once boiling, reduce the heat and simmer for 15-20 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes.
SAUTÉ THE SQUID
Boil the kettle. Rinse the squid to get rid of any residue from the packet and pat dry with some paper towel. Place a large pan for the paella over a high heat with a drizzle of oil. When hot, sauté the squid for 3-4 minutes until cooked through and starting to brown. Transfer to a bowl on completion. Toss through some seasoning and lemon zest to taste, reserving some for the paella. Dilute the stock with 30ml of boiling water.
SPEEDY PAELLA
When the rice has 10 minutes remaining, return the pan to a medium heat with another drizzle of oil. When hot, fry the diced onion for 3-4 minutes until soft and translucent, shifting occasionally. Add the grated garlic and halved baby tomatoes, and fry for another minute until fragrant. Stir in the diluted stock, smoked paprika, chopped olives, white wine, and some lemon zest to taste. Simmer for 3-4 minutes, stirring continuously, until reduced and sticky. On completion, add in the cooked squid and stir through until coated and reheated.
FINISHING TOUCHES
Keeping the pan over the heat, add in the cooked turmeric rice, the peas, three-quarters of the chopped parsley, and a squeeze of lemon juice. Stir for about a minute until combined. Season to taste and remove the pan from the heat.
TIME TO TUCK IN!
Dish up a pile of steamy, speedy squid paella. Sprinkle over the remaining fresh parsley and garnish with a lemon wedge. Disfrute de su comida! Enjoy your meal!

Brown Basmati Rice - 75ml
Turmeric Powder - 1.25ml
Squid Heads & Tubes - 120g
Lemon - 1
Vegetable Stock - 10ml
Onion - 1
Garlic Clove - 1
Baby Tomatoes - 200g
Smoked Paprika - 5ml
Pitted Green Olives - 40g
White Wine - 30ml
Peas - 40g
Fresh Parsley - 5g

Download the Recipe

Serves 2

GOLDEN RICE
Rinse the rice and place in a pot with the turmeric. Submerge in 400ml of salted water and stir through. Place over a medium-high heat and pop on a lid. Once boiling, reduce the heat and simmer for 15-20 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes.
SAUTÉ THE SQUID
Boil the kettle. Rinse the squid to get rid of any residue from the packet and pat dry with some paper towel. Place a large pan for the paella over a high heat with a drizzle of oil. When hot, sauté the squid for 3-4 minutes until cooked through and starting to brown. Transfer to a bowl on completion. Toss through some seasoning and lemon zest to taste, reserving some for the paella. Dilute the stock with 50ml of boiling water.
SPEEDY PAELLA
When the rice has 10 minutes remaining, return the pan to a medium heat with another drizzle of oil. When hot, fry the diced onion for 4-5 minutes until soft and translucent, shifting occasionally. Add the grated garlic and halved baby tomatoes, and fry for another minute until fragrant. Stir in the diluted stock, smoked paprika, chopped olives, white wine, and some lemon zest to taste. Simmer for 3-4 minutes, stirring continuously, until reduced and sticky. On completion, add in the cooked squid and stir through until coated and reheated.
FINISHING TOUCHES
Keeping the pan over the heat, add in the cooked turmeric rice, the peas, three-quarters of the chopped parsley, and a squeeze of lemon juice. Stir for about a minute until combined. Season to taste and remove the pan from the heat.
TIME TO TUCK IN!
Dish up a pile of steamy, speedy squid paella. Sprinkle over the remaining fresh parsley and garnish with a lemon wedge. Disfrute de su comida! Enjoy your meal!

Brown Basmati Rice - 150ml
Turmeric Powder - 2.5ml
Squid Heads & Tubes - 240g
Lemon - 1
Vegetable Stock - 20ml
Onion - 1
Garlic Clove - 2
Baby Tomatoes - 400g
Smoked Paprika - 10ml
Pitted Green Olives - 80g
White Wine - 60ml
Peas - 80g
Fresh Parsley - 10g

Download the Recipe

Serves 3

GOLDEN RICE
Rinse the rice and place in a pot with the turmeric. Submerge in 400ml of salted water and stir through. Place over a medium-high heat and pop on a lid. Once boiling, reduce the heat and simmer for 15-20 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes.
SAUTÉ THE SQUID
Boil the kettle. Rinse the squid to get rid of any residue from the packet and pat dry with some paper towel. Place a large pan for the paella over a high heat with a drizzle of oil. When hot, sauté the squid for 3-4 minutes until cooked through and starting to brown. Transfer to a bowl on completion. Toss through some seasoning and lemon zest to taste, reserving some for the paella. Dilute the stock with 50ml of boiling water.
SPEEDY PAELLA
When the rice has 10 minutes remaining, return the pan to a medium heat with another drizzle of oil. When hot, fry the diced onion for 4-5 minutes until soft and translucent, shifting occasionally. Add the grated garlic and halved baby tomatoes, and fry for another minute until fragrant. Stir in the diluted stock, smoked paprika, chopped olives, white wine, and some lemon zest to taste. Simmer for 3-4 minutes, stirring continuously, until reduced and sticky. On completion, add in the cooked squid and stir through until coated and reheated.
FINISHING TOUCHES
Keeping the pan over the heat, add in the cooked turmeric rice, the peas, three-quarters of the chopped parsley, and a squeeze of lemon juice. Stir for about a minute until combined. Season to taste and remove the pan from the heat.
TIME TO TUCK IN!
Dish up a pile of steamy, speedy squid paella. Sprinkle over the remaining fresh parsley and garnish with a lemon wedge. Disfrute de su comida! Enjoy your meal!

Brown Basmati Rice - 150ml
Turmeric Powder - 2.5ml
Squid Heads & Tubes - 240g
Lemon - 1
Vegetable Stock - 20ml
Onion - 1
Garlic Clove - 2
Baby Tomatoes - 400g
Smoked Paprika - 10ml
Pitted Green Olives - 80g
White Wine - 60ml
Peas - 80g
Fresh Parsley - 10g

Download the Recipe

Serves 4

GOLDEN RICE
Rinse the rice and place in a pot with the turmeric. Submerge in 800ml of salted water and stir through. Place over a medium-high heat and pop on a lid. Once boiling, reduce the heat and simmer for 15-20 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes.
SAUTÉ THE SQUID
Boil the kettle. Rinse the squid to get rid of any residue from the packet and pat dry with some paper towel. Place a large, deep pan for the paella over a high heat with a drizzle of oil. When hot, sauté the squid for 5-6 minutes until cooked through and starting to brown. Transfer to a bowl on completion. Toss through some seasoning and lemon zest to taste, reserving some for the paella. Dilute the stock with 80ml of boiling water.
SPEEDY PAELLA
When the rice has 10 minutes remaining, return the pan to a medium heat with another drizzle of oil. When hot, fry the diced onion for 6-7 minutes until soft and translucent, shifting occasionally. Add the grated garlic and halved baby tomatoes, and fry for another minute until fragrant. Stir in the diluted stock, smoked paprika, chopped olives, white wine, and some lemon zest to taste. Simmer for 4-5 minutes, stirring continuously, until reduced and sticky. On completion, add in the cooked squid and stir through until coated and reheated.
FINISHING TOUCHES
Keeping the pan over the heat, add in the cooked turmeric rice, the peas, three-quarters of the chopped parsley, and a squeeze of lemon juice. Stir for about a minute until combined. Season to taste and remove the pan from the heat.
TIME TO TUCK IN!
Dish up a pile of steamy, speedy squid paella. Sprinkle over the remaining fresh parsley and garnish with a lemon wedge. Disfrute de su comida! Enjoy your meal!