eCook Meal
Stress-Free Squid Paella
with smoked paprika, baby tomatoes & green olives
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.
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R289.27
for 4 servings · R72.32 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Vegetable Stock needs 40 mlFresh Liquid Vegetable Stock 500 ml 500 ml at R39.99 · 8% of packR3.20
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Onion needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Fresh Parsley needs 20 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 13% of packR7.60
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Lemon needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
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Turmeric Powder needs 5 mlOrganic Turmeric Powder 100 g R89.99 · whole pack (size can't be divided)R89.99
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Pitted Green Olives needs 160 gPitted Green Olives with Basil and Garlic 245 g 245 g at R89.99 · 65% of packR58.77
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Garlic Clove needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Smoked Paprika needs 20 mlPop! Chip Smoked Paprika And Chipotle Flavoured Popped Corn Chips 28 g R10.99 · whole pack (size can't be divided)R10.99
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Brown Basmati Rice needs 300 mlFully Cooked Brown Basmati Rice 250 g R37.99 · whole pack (size can't be divided)R37.99
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White Wine needs 120 mlWhite Wine Vinegar 250 ml 250 ml at R44.99 · 48% of packR21.60
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Peas needs 160 gSplit Pea Soup Mix 750 g 750 g at R42.99 · 21% of packR9.17
Not in the Woolies basket — source these elsewhere:
- Squid Heads & Tubes
- Baby Tomatoes
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Stress-Free Squid Paella?
The preparation time for Stress-Free Squid Paella with smoked paprika, baby tomatoes & green olives is between 25 and 35 minutes.
What is the total time required to make Stress-Free Squid Paella with smoked paprika, baby tomatoes & green olives?
The total time required to make Stress-Free Squid Paella with smoked paprika, baby tomatoes & green olives is between 30 and 40 minutes.
How many servings does Stress-Free Squid Paella provide?
4 servings
What are the main ingredients in Stress-Free Squid Paella?
Baby Tomato, Brown Basmati Rice, Garlic, Lemon, Onion, Parsley, Pea, Pitted Green Olives, Smoked Paprika, Squid Heads & Tubes, Turmeric Powder, Vegetable Stock, White Wine
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?
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. 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. 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. 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?
Baby Tomato, Brown Basmati Rice, Garlic, Lemon, Onion, Parsley, Pea, Pitted Green Olives, Smoked Paprika, Squid Heads & Tubes, Turmeric Powder, Vegetable Stock, White Wine
How many calories does Stress-Free Squid Paella have?
calories
How much fat content does Stress-Free Squid Paella have?
grams