SAFFRON RICE with SEARED SQUID
SERVES 6 / PREPARATION & COOKING: 45 MINS
◗ 600g baby squid, cleaned
◗ 80ml (⅓c) extra virgin olive oil
◗ 30ml (2T) lemon juice
◗ 1 medium leek, finely chopped
◗ 2 garlic cloves, finely chopped
◗ 1 medium red capsicum, chopped
◗ 5ml (1t) smoked paprika
◗ generous pinch of saffron threads
◗ 500g (2c) paella rice
◗ 1 can (400g) diced tomatoes
◗ 1 litre (4c) fish stock
◗ micro cress and lemon wedges, to serve
1 Cut the squid tubes diagonally into thin slices, leaving the underside uncut. Put the tubes and tentacles into a bowl with 30ml (2T) of the oil and lemon juice. Cover and refrigerate until ready to serve.
2 Heat the remaining oil in a paella pan or large frying pan.
Add the leek and garlic and cook for 3 minutes, stirring occasionally. Add the capsicum, paprika and saffron and cook for 2 minutes or until fragrant. Stir occasionally. Add the rice and stir to coat in the spicy oil.
