Saffron rice with seared squid

SERVES 6 PREP AND COOK TIME 45 MINUTES

600g baby squid, cleaned

⅓ cup (80ml) extra virgin olive oil 2 tablespoons lemon juice

1 medium (350g) leek, chopped finely 2 cloves garlic, chopped finely

1 medium (200g) red capsicum, chopped 1 teaspoon smoked paprika generous pinch of saffron threads

2 cups (400g) paella rice (calasparra or arborio)

400g can diced tomatoes

1 litre (4 cups) fish stock micro cress and lemon wedges, to serve

1 With a sharp knife, cut the squid tubes crossways into thin slices, leaving the underside uncut. Put the squid tubes and tentacles into a bowl with 2 tablespoons of the oil and lemon juice. Cover; refrigerate until ready to serve.

2 Heat the remaining oil in a 30cm paella pan or large frying pan; cook the leek and garlic, stirring, for 3 minutes. Add the capsicum, paprika and saffron; cook, stirring, for 2 minutes or until fragrant. Add the rice and stir to coat in the spicy oil.

3 Stir in the tomato and 3 cups (750ml) of the stock; simmer uncovered for 10 minutes. Reduce heat to low; cook for a further 10 minutes or until the rice is tender. Add the remaining fish stock if the rice needs a little more cooking.

4 When rice is almost cooked, heat a grill plate or frying pan over high heat; cook squid for 2 minutes each side or until just cooked through. Transfer onto rice; scatter with cress. Serve with lemon wedges. Not suitable to freeze or microwave.