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?

TIME TO TUCK IN!: Dish up a pile of steamy, speedy squid paella. Sprinkle over the remaining 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 a lid on. 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. On completion, drain if necessary. SAUTÉ THE SQUID: Rinse the squid to get rid of any residue from the packet and pat completely dry with paper towel. Place a large, deep pan for the paella over a high heat and add a drizzle of oil. When hot, sauté the squid for 3-4 minutes until cooked through and starting to brown. You may need to do this step in batches to avoid overcrowding the pan. Transfer to a bowl on completion. Toss through some lemon zest to taste, reserving some for step 3. Season and set aside. Boil the kettle. Dilute the stock with 50ml of boiling water and set aside. 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 halved baby tomatoes for 4-5 minutes until soft and blistered, shifting occasionally. Pour in the white wine (optional) and the diluted stock. Mix in the smoked paprika and remaining zest to taste, the Seafood Rub, and the chopped olives. Simmer for 3-4 minutes, stirring continuously, until reduced and sticky. FINISHING TOUCHES: Once the sauce has thickened, add in the cooked squid and stir until coated and reheated. Add in the cooked rice, the peas, ¾ of the chopped parsley, and the juice of 2 lemon wedges. Stir for about a minute until combined. Season to taste and remove the pan from the heat.

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 loaded turmeric rice: crisp, pan-fried squid, peas, fresh parsley, white wine (optional), lemon, and blistered baby tomatoes.

Stress-Free Squid Paella

with smoked paprika, baby tomatoes & green olives

Hands on Time: 25 - 45 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

Ingredients:

Baby Tomatoes
Brown Basmati Rice
Fresh Parsley
Lemon
Lemons
NOMU Seafood Rub
Peas
Pitted Green Olives
Smoked Paprika
Squid Heads & Tubes
Turmeric Powder
Vegetable Stock
White Wine (optional)

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 a lid on. 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. On completion, drain if necessary.
SAUTÉ THE SQUID
Rinse the squid to get rid of any residue from the packet and pat completely dry with paper towel. Place a large pan for the paella over a high heat and add 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 lemon zest to taste, reserving some for step 3. Season and set aside. Boil the kettle. Dilute the stock with 30ml of boiling water and set aside.
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 halved baby tomatoes for 3-4 minutes until soft and blistered, shifting occasionally. Pour in the white wine (optional) and the diluted stock. Mix in the smoked paprika and remaining zest to taste, the Seafood Rub, and the chopped olives. Simmer for 3-4 minutes, stirring continuously, until reduced and sticky.
FINISHING TOUCHES
Once the sauce has thickened, add in the cooked squid and stir until coated and reheated. Add in the cooked rice, the peas, ¾ of the chopped parsley, and the juice of 1 lemon wedge. 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 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
Baby Tomatoes - 150g
White Wine (optional) - 30ml
Smoked Paprika - 5ml
NOMU Seafood Rub - 5ml
Pitted Green Olives - 30g
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 a lid on. 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. On completion, drain if necessary.
SAUTÉ THE SQUID
Rinse the squid to get rid of any residue from the packet and pat completely dry with paper towel. Place a large, deep pan for the paella over a high heat and add a drizzle of oil. When hot, sauté the squid for 3-4 minutes until cooked through and starting to brown. You may need to do this step in batches to avoid overcrowding the pan. Transfer to a bowl on completion. Toss through some lemon zest to taste, reserving some for step 3. Season and set aside. Boil the kettle. Dilute the stock with 50ml of boiling water and set aside.
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 halved baby tomatoes for 4-5 minutes until soft and blistered, shifting occasionally. Pour in the white wine (optional) and the diluted stock. Mix in the smoked paprika and remaining zest to taste, the Seafood Rub, and the chopped olives. Simmer for 3-4 minutes, stirring continuously, until reduced and sticky.
FINISHING TOUCHES
Once the sauce has thickened, add in the cooked squid and stir until coated and reheated. Add in the cooked rice, the peas, ¾ of the chopped parsley, and the juice of 2 lemon wedges. 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 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
Baby Tomatoes - 300g
White Wine (optional) - 60ml
Smoked Paprika - 10ml
NOMU Seafood Rub - 10ml
Pitted Green Olives - 60g
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 500ml of salted water and stir through. Place over a medium-high heat and pop a lid on. 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. On completion, drain if necessary.
SAUTÉ THE SQUID
Rinse the squid to get rid of any residue from the packet and pat completely dry with paper towel. Place a large, deep pan for the paella over a high heat and add a drizzle of oil. When hot, sauté the squid for 5-6 minutes until cooked through and starting to brown. You may need to do this step in batches to avoid overcrowding the pan. Transfer to a bowl on completion. Toss through some lemon zest to taste, reserving some for step 3. Season and set aside. Boil the kettle. Dilute the stock with 65ml of boiling water and set aside.
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 halved baby tomatoes for 5-6 minutes until soft and blistered, shifting occasionally. Pour in the white wine (optional) and the diluted stock. Mix in the smoked paprika and remaining zest to taste, the Seafood Rub, and the chopped olives. Simmer for 4-5 minutes, stirring continuously, until reduced and sticky.
FINISHING TOUCHES
Once the sauce has thickened, add in the cooked squid and stir until coated and reheated. Add in the cooked rice, the peas, ¾ of the chopped parsley, and the juice of 3 lemon wedges. 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 parsley and garnish with a lemon wedge. Disfrute de su comida! Enjoy your meal!

Brown Basmati Rice - 225ml
Turmeric Powder - 3,75ml
Squid Heads & Tubes - 360g
Lemons - 2
Vegetable Stock - 30ml
Baby Tomatoes - 450g
White Wine (optional) - 85ml
Smoked Paprika - 15ml
NOMU Seafood Rub - 15ml
Pitted Green Olives - 90g
Peas - 120g
Fresh Parsley - 15g

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 a lid on. 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. On completion, drain if necessary.
SAUTÉ THE SQUID
Rinse the squid to get rid of any residue from the packet and pat completely dry with paper towel. Place a large, deep pan for the paella over a high heat and add a drizzle of oil. When hot, sauté the squid for 5-6 minutes until cooked through and starting to brown. You may need to do this step in batches to avoid overcrowding the pan. Transfer to a bowl on completion. Toss through some lemon zest to taste, reserving some for step 3. Season and set aside. Boil the kettle. Dilute the stock with 80ml of boiling water and set aside.
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 halved baby tomatoes for 6-7 minutes until soft and blistered, shifting occasionally. Pour in the white wine (optional) and the diluted stock. Mix in the smoked paprika and remaining zest to taste, the Seafood Rub, and the chopped olives. Simmer for 4-5 minutes, stirring continuously, until reduced and sticky.
FINISHING TOUCHES
Once the sauce has thickened, add in the cooked squid and stir until coated and reheated. Add in the cooked rice, the peas, ¾ of the chopped parsley, and the juice of 4 lemon wedges. 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 parsley and garnish with a lemon wedge. Disfrute de su comida! Enjoy your meal!