This dish is a fun & easy twist on traditional paella. It features squid as the protein, served with a delicious sauce of tomatoes, Spanish aromatics, and golden wine. Piquanté peppers & peas are added for a pop of acidity & brightness. A true crowd pleaser and perfect for sharing with friends and family.
Scrumptious Squid Paella
Scrumptious Squid Paella
with piquanté peppers & fresh parsley
Hands on Time: 30 - 45 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Cooked Chopped Tomato
- Fresh Parsley
- Garlic Clove
- Garlic Cloves
- Golden Wine
- Lemon Juice
- NOMU Spanish Rub
- Onion
- Onions
- Peas
- Piquanté Peppers
- Risotto Rice
- Squid Heads & Tubes
- Tomato Paste
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Tinfoil
- Sugar/Sweetener/Honey
- Paper Towel
SO SOFRITO!
Boil a full kettle. Place a pan, big enough for the paella, over medium heat with a drizzle of oil. When hot, fry the diced Onion until soft and browned, 4-5 minutes (shifting occasionally). Add the grated garlic, the NOMU rub, and the tomato paste. Fry until fragrant, 1-2 minutes (shifting occasionally). Pour in the golden wine and cook until almost evaporated, 1-2 minutes.
FLAVOURFUL RICE
When almost all of the wine has evaporated, stir through the rice. Fry until combined, 1-2 minutes. Add the cooked chopped tomato and mix until combined. Slowly pour in 350ml of boiling water. Bring to a boil, reduce the heat to low, and simmer until the rice is al dente and all the liquid has been absorbed, 15-20 minutes. If the rice is still undercooked, add an extra splash of water and simmer until al dente.
KEEP IT LEMONY
Once the paella is cooked, add the Peas, ½ the chopped parsley, the lemon juice (to taste), a sweetener, and seasoning. Remove from the heat, cover with tinfoil, and steam, for 5-8 minutes.
SIZZLING SQUID
Rinse the squid to remove any residue. Pat dry with paper towel. Cut into bite-sized pieces. Place a pan or griddle pan over high heat with a drizzle of oil. When hot, sauté the squid until cooked through and charred, 1-2 minutes per side. Lightly season.
INDULGE YOUR SENSES
Dish up the paella. Scatter over the seared squid and the chopped piquanté peppers. Garnish with the remaining chopped parsley. Stunning, Chef!
SO SOFRITO!
Boil a full kettle. Place a pan, big enough for the paella, over medium heat with a drizzle of oil. When hot, fry the diced Onion until soft and browned, 5-6 minutes (shifting occasionally). Add the grated garlic, the NOMU rub, and the tomato paste. Fry until fragrant, 1-2 minutes (shifting occasionally). Pour in the golden wine and cook until almost evaporated, 1-2 minutes.
FLAVOURFUL RICE
When almost all of the wine has evaporated, stir through the rice. Fry until combined, 1-2 minutes. Add the cooked chopped tomato and mix until combined. Slowly pour in 700ml of boiling water. Bring to a boil, reduce the heat to low, and simmer until the rice is al dente and all the liquid has been absorbed, 15-20 minutes. If the rice is still undercooked, add an extra splash of water and simmer until al dente.
KEEP IT LEMONY
Once the paella is cooked, add the Peas, ½ the chopped parsley, the lemon juice (to taste), a sweetener, and seasoning. Remove from the heat, cover with tinfoil, and steam, for 5-8 minutes.
SIZZLING SQUID
Rinse the squid to remove any residue. Pat dry with paper towel. Cut into bite-sized pieces. Place a pan or griddle pan over high heat with a drizzle of oil. When hot, sauté the squid until cooked through and charred, 1-2 minutes per side. Lightly season.
INDULGE YOUR SENSES
Dish up the paella. Scatter over the seared squid and the chopped piquanté peppers. Garnish with the remaining chopped parsley. Stunning, Chef!
SO SOFRITO!
Boil a full kettle. Place a pan, big enough for the paella, over medium heat with a drizzle of oil. When hot, fry the diced Onion until soft and browned, 6-8 minutes (shifting occasionally). Add the grated garlic, the NOMU rub, and the tomato paste. Fry until fragrant, 1-2 minutes (shifting occasionally). Pour in the golden wine and cook until almost evaporated, 1-2 minutes.
FLAVOURFUL RICE
When almost all of the wine has evaporated, stir through the rice. Fry until combined, 1-2 minutes. Add the cooked chopped tomato and mix until combined. Slowly pour in 900ml of boiling water. Bring to a boil, reduce the heat to low, and simmer until the rice is al dente and all the liquid has been absorbed, 20-25 minutes. If the rice is still undercooked, add an extra splash of water and simmer until al dente.
KEEP IT LEMONY
Once the paella is cooked, add the Peas, ½ the chopped parsley, the lemon juice (to taste), a sweetener, and seasoning. Remove from the heat, cover with tinfoil, and steam, for 5-8 minutes.
SIZZLING SQUID
Rinse the squid to remove any residue. Pat dry with paper towel. Cut into bite-sized pieces. Place a pan or griddle pan over high heat with a drizzle of oil. When hot, sauté the squid until cooked through and charred, 1-2 minutes per side. You may need to do this step in batches. Lightly season.
INDULGE YOUR SENSES
Dish up the paella. Scatter over the seared squid and the chopped piquanté peppers. Garnish with the remaining chopped parsley. Stunning, Chef!
SO SOFRITO!
Boil a full kettle. Place a pan, big enough for the paella, over medium heat with a drizzle of oil. When hot, fry the diced Onion until soft and browned, 6-8 minutes (shifting occasionally). Add the grated garlic, the NOMU rub, and the tomato paste. Fry until fragrant, 1-2 minutes (shifting occasionally). Pour in the golden wine and cook until almost evaporated, 1-2 minutes.
FLAVOURFUL RICE
When almost all of the wine has evaporated, stir through the rice. Fry until combined, 1-2 minutes. Add the cooked chopped tomato and mix until combined. Slowly pour in 1,2L of boiling water. Bring to a boil, reduce the heat to low, and simmer until the rice is al dente and all the liquid has been absorbed, 20-25 minutes. If the rice is still undercooked, add an extra splash of water and simmer until al dente.
KEEP IT LEMONY
Once the paella is cooked, add the Peas, ½ the chopped parsley, the lemon juice (to taste), a sweetener, and seasoning. Remove from the heat, cover with tinfoil, and steam, for 5-8 minutes.
SIZZLING SQUID
Rinse the squid to remove any residue. Pat dry with paper towel. Cut into bite-sized pieces. Place a pan or griddle pan over high heat with a drizzle of oil. When hot, sauté the squid until cooked through and charred, 1-2 minutes per side. You may need to do this step in batches. Lightly season.
INDULGE YOUR SENSES
Dish up the paella. Scatter over the seared squid and the chopped piquanté peppers. Garnish with the remaining chopped parsley. Stunning, Chef!
Frequently Asked Questions
What is the preparation time for Scrumptious Squid Paella?
The preparation time for Scrumptious Squid Paella with piquanté peppers & fresh parsley is between 30 and 45 minutes.
What is the total time required to make Scrumptious Squid Paella with piquanté peppers & fresh parsley?
The total time required to make Scrumptious Squid Paella with piquanté peppers & fresh parsley is between 40 and 55 minutes.
How many servings does Scrumptious Squid Paella provide?
4 servings
What are the main ingredients in Scrumptious Squid Paella?
Cooked Chopped Tomato, Fresh Parsley, Garlic Clove, Garlic Cloves, Golden Wine, Lemon Juice, NOMU Spanish Rub, Onion, Onions, Peas, Piquanté Peppers, Risotto Rice, Squid Heads & Tubes, Tomato Paste
What is the nutritional information of Scrumptious Squid Paella?
Calories: 634, Carbs: 107 grams, Fat: grams, Protein: 36.3 grams, Sugar: 20.4 grams, Salt: 817 grams
How do I prepare Scrumptious Squid Paella?
KEEP IT LEMONY: Once the paella is cooked, add the peas, ½ the chopped parsley, the lemon juice (to taste), a sweetener, and seasoning. Remove from the heat, cover with tinfoil, and steam, for 5-8 minutes. SIZZLING SQUID: Rinse the squid to remove any residue. Pat dry with paper towel. Cut into bite-sized pieces. Place a pan or griddle pan over high heat with a drizzle of oil. When hot, sauté the squid until cooked through and charred, 1-2 minutes per side. Lightly season. INDULGE YOUR SENSES: Dish up the paella. Scatter over the seared squid and the chopped piquanté peppers. Garnish with the remaining chopped parsley. Stunning, Chef! SO SOFRITO!: Boil a full kettle. Place a pan, big enough for the paella, over medium heat with a drizzle of oil. When hot, fry the diced onion until soft and browned, 5-6 minutes (shifting occasionally). Add the grated garlic, the NOMU rub, and the tomato paste. Fry until fragrant, 1-2 minutes (shifting occasionally). Pour in the golden wine and cook until almost evaporated, 1-2 minutes. FLAVOURFUL RICE: When almost all of the wine has evaporated, stir through the rice. Fry until combined, 1-2 minutes. Add the cooked chopped tomato and mix until combined. Slowly pour in 700ml of boiling water. Bring to a boil, reduce the heat to low, and simmer until the rice is al dente and all the liquid has been absorbed, 15-20 minutes. If the rice is still undercooked, add an extra splash of water and simmer until al dente.
What should be prepared from my kitchen to make Scrumptious Squid Paella?
Cooked Chopped Tomato, Fresh Parsley, Garlic Clove, Garlic Cloves, Golden Wine, Lemon Juice, NOMU Spanish Rub, Onion, Onions, Peas, Piquanté Peppers, Risotto Rice, Squid Heads & Tubes, Tomato Paste
How many calories does Scrumptious Squid Paella have?
634 calories
How much fat content does Scrumptious Squid Paella have?
grams
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