FAST PIPI & SQUID PAELLA

SERVES 4 PREP + COOK 30 MINS

✦ 300g squid hoods, cleaned ✦ 2 tsp finely grated lemon rind ✦ 1 tbsp lemon juice ✦ 2 tbsp extra-virgin olive oil ✦ 1 cup salt-reduced fish stock ✦ 1 cup water ✦ ¾ cup Doongara low-gi white rice ✦ 1 pinch saffron threads ✦ 2 tsp smoked paprika ✦ 1 leek, trimmed, finely chopped ✦ 3 cloves garlic, crushed ✦ 1 red capsicum, coarsely chopped ✦ 500g pipis ✦ 2 tbsp water, extra ✦ ¹⁄ 3 cup small fresh basil leaves ✦ 1 lemon, extra, cut into wedges 1 Cut squid hoods down centre and open out. Score the inside in a diagonal pattern, then cut into thin strips. Place squid, lemon rind and juice, and 2 tsp of the oil in a medium bowl. Cover, then refrigerate until required.

2 Meanwhile, place stock and water in a medium saucepan. Bring to boil over high heat. Add rice, saffron and smoked paprika. Reduce heat to low. Cook, covered, 10 mins until water is absorbed. Stand, covered, 5 mins, then fluff with a fork.

3 Heat remaining oil in a 30cm paella pan or heavy-based frying pan over medium heat. Cook leek and garlic, stirring, 5 mins. Add capsicum. Cook 2 mins. Transfer vegetables to a plate. Reheat pan over medium heat. Add squid and cook 1 min until just cooked through. Transfer squid to a plate. Add pipis and extra water to pan. Cook, covered, shaking pan gently, 4 mins or until pipis open. Add rice and leek mixture to pan. Stir to combine.

4 Top paella with squid and basil leaves. Serve with lemon wedges.