What are the main ingredients in STRESS-FREE SQUID PAELLA?

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

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 fresh parsley and garnish with a lemon wedge. Disfrute de su comida! Enjoy your meal! 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 3-5 minutes until cooked through and starting to brown. Remove from the pan on completion and place in a bowl. Toss through some lemon zest and seasoning to taste. Dilute the stock with 50ml of boiling water. 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 on completion. SPEEDY PAELLA: When the rice has 10 minutes to go, return the pan to a medium heat with another drizzle of oil. When hot, fry the diced onion for 2-3 minutes until soft and translucent, shifting occasionally. Add the grated garlic and halved 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. Add the cooked squid to the pan and stir through until coated and reheated. GOLDEN RICE: Rinse the rice and place in a pot with the turmeric. Submerge in 400ml of salted water and stir through. Pop on a lid and bring to the boil. 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.

What should be prepared from my kitchen to make STRESS-FREE SQUID PAELLA?

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

STRESS-FREE SQUID PAELLA

A simple, speedy spin on the Spanish classic. Flavours of the Med Sea swirl in warm, 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

Download the Recipe for 2

Ingredients:

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

From your kitchen:

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

Serves 1

GOLDEN RICE
Rinse the rice and place in a pot with the turmeric. Submerge in 200ml of salted water and stir through. Pop on a lid and bring to the boil. 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. Remove from the pan on completion and place in a bowl. Toss through some lemon zest and seasoning to taste. Dilute the stock with 30ml of boiling water.
SPEEDY PAELLA
When the rice has 10 minutes to go, return the pan to a medium heat with another drizzle of oil. When hot, fry the diced onion for 1-2 minutes until soft and translucent, shifting occasionally. Add the grated garlic and halved 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. Add the cooked squid to the pan 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 on completion.
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 Tubes & Tentacles - 120g
Lemon - 1
Onion - 1
Garlic Clove - 1
Baby Tomatoes - 200g
Vegetable Stock - 10ml
Cape Herb & Spice 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. Pop on a lid and bring to the boil. 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 3-5 minutes until cooked through and starting to brown. Remove from the pan on completion and place in a bowl. Toss through some lemon zest and seasoning to taste. Dilute the stock with 50ml of boiling water.
SPEEDY PAELLA
When the rice has 10 minutes to go, return the pan to a medium heat with another drizzle of oil. When hot, fry the diced onion for 2-3 minutes until soft and translucent, shifting occasionally. Add the grated garlic and halved 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. Add the cooked squid to the pan 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 on completion.
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 Tubes & Tentacles - 240g
Lemon - 1
Onion - 1
Garlic Clove - 2
Baby Tomatoes - 400g
Vegetable Stock - 20ml
Cape Herb & Spice 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. Pop on a lid and bring to the boil. 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 3-5 minutes until cooked through and starting to brown. Remove from the pan on completion and place in a bowl. Toss through some lemon zest and seasoning to taste. Dilute the stock with 50ml of boiling water.
SPEEDY PAELLA
When the rice has 10 minutes to go, return the pan to a medium heat with another drizzle of oil. When hot, fry the diced onion for 2-3 minutes until soft and translucent, shifting occasionally. Add the grated garlic and halved 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. Add the cooked squid to the pan 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 on completion.
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 Tubes & Tentacles - 240g
Lemon - 1
Onion - 1
Garlic Clove - 2
Baby Tomatoes - 400g
Vegetable Stock - 20ml
Cape Herb & Spice 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 700ml of salted water and stir through. Pop on a lid and bring to the boil. 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 4-5 minutes until cooked through and starting to brown. Remove from the pan on completion and place in a bowl. Toss through some lemon zest and seasoning to taste. Dilute the stock with 80ml of boiling water.
SPEEDY PAELLA
When the rice has 10 minutes to go, 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 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. Add the cooked squid to the pan 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 on completion.
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!