Saf­fron rice with seared squid

Australian Women’s Weekly NZ - - CONTENTS -

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

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