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Personal Paella with Squid and Scallions

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Introduction

Welcome to a delightful culinary journey with our “Personal Paella with Squid and Scallions,” a dish that marries tradition with personal flair. This recipe takes the classic Spanish paella and infuses it with unique, fresh flavors and contemporary touches tailored for modern palates.

Tips for this Recipe

To achieve a perfect “Personal Paella,” start by ensuring all equipment is ready and heat distribution tools like the paella pan are at hand. Properly control rice cooking with timers when using alternative methods, and don’t forget to season adequately for that burst of flavor in every bite.

Why you will love this recipe

Enthusiasts of Spanish cuisine or seafood lovers seeking a new twist on a classic dish, our “Personal Paella with Squid and Scallions” is sure to captivate your taste buds. The unique combination of sautéed squid, fragrant spices, and perfectly cooked rice offers an exquisite experience reminiscent of Spain’s sunny shores without the lengthy preparation time.

Ingredients

– 1 cup seafood stock or clam juice
– Small pinch of crumbled saffron
– 1/4 teaspoon pimentón (smoked Spanish paprika)
– 4 to 5 ounces cleaned squid, bodies cut into 1/4-inch rings and tentacles halved lengthwise
– Kosher or sea salt
– Freshly ground black pepper
– 2 teaspoons extra-virgin olive oil
– 1/8 teaspoon red pepper flakes, or more to taste
– 2 scallions, white and green parts, thinly sliced
– 2 cloves garlic, minced
– 1/3 cup Arborio, Bomba, or other short-grain rice
– 4 large cherry tomatoes, quartered

Adviced equipments

For an authentic and efficient cooking experience with this recipe, the following equipment is advised:
– Paella Pan (18-Inch)
– Rice Cooker with Timer
– Chef’s Knife (10-inch)
– Stainless Steel Skillet (8-Inch) or Sauté Pan with Lid (10-Inch)
– High Heat Griddle
– Electric Citrus Juicer
– Digital Meat Thermometer
– Large Stock Pot (6-Quart)

History of the recipe

Paella, a hearty rice dish that hails from Spain’s Valencia region, has been savored for centuries. While traditionally made with rabbit and chicken, this “Personal Paella” innovatively incorporates squid to cater to contemporary seafood enthusiasts without compromising on the rich heritage of paella cooking techniques.

Fun facts about this recipe

Squid, once considered a byproduct in traditional paella dishes, is now celebrated for its tender texture and ability to absorb flavors. The use of squid adds an interesting twist while respecting the essence of Spanish cuisine. Moreover, the integration of Arborio rice into this recipe echoes the significance of quality ingredients in achieving a harmonious dish that’s as pleasing to prepare as it is to relish.

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Personal Paella with Squid and Scallions

Personal Paella with Squid and Scallions

amanda

Equipment

  • "Paella Pan (18-Inch)" - Essential for even heat distribution and perfect rice cooking; ideally designed for traditional Spanish cooking.

  • "Rice Cooker with Timer" - Allows precise control over the cooking process, ensuring perfectly fluffy rice every time.

  • "Chef's Knife" (10-inch) - For efficient chopping of ingredients like scallions and squid.

  • "Stainless Steel Skillet" (8-Inch) - Useful for sautéing ingredients or as an alternative to a paella pan if not available.

  • "High Heat Griddle" - For searing the squid quickly and evenly, adding texture to your dish.

  • "Citrus Juicer" (Electric) - Efficiently juicing lemons or limes for the recipe's garnish and flavoring.

  • "Digital Meat Thermometer" - To ensure seafood, like squid, is cooked to perfection without overcooking it.

  • "Large Stock Pot" (6-Quart) - For boiling rice or creating the broth that forms the base of your paella.

  • "Sauté Pan with Lid" (10-Inch) - Offers versatility for sautéing and can double as a substitute when a skillet is not available.

Ingredients

  • 1 cup seafood stock or clam juice

  • Small pinch of crumbled saffron

  • 1/4 teaspoon pimenton (smoked Spanish paprika)

  • 4 to 5 ounces cleaned squid, bodies cut into 1/4-inch rings and tentacles halved lengthwise

  • Kosher or sea salt

  • Freshly ground black pepper

  • 2 teaspoons extra-virgin olive oil

  • 1/8 teaspoon red pepper flakes, or more to taste

  • 2 scallions, white and green parts, thinly sliced

  • 2 cloves garlic, minced

  • 1/3 cup Arborio, Bomba, or other short-grain rice

  • 4 large cherry tomatoes, quartered

Instructions

1

Instruction 1

Preheat the oven to 400°F.
2

Instruction 2

Combine the seafood stock, saffron, and pimenton in a small saucepan over medium heat and bring to a simmer; reduce the heat to very low and cover.
3

Instruction 3

Lightly season the squid with salt and pepper. In an 8-inch cast-iron or other heavy skillet, heat 1 teaspoon of the olive oil over medium-high heat. When it shimmers, add the squid and cook, stirring frequently, just until the squid lose any translucence and exude their juices, 30 to 60 seconds. Transfer the squid to a plate and decrease the heat to medium.
4

Instruction 4

Add the remaining 1 teaspoon of oil, then the red pepper flakes, scallions, and garlic and sauté until the scallion starts to soften, another 2 to 3 minutes. Add the rice and cook until the grains are well coated with the pan mixture, 1 minute.
5

Instruction 5

Pour in the hot broth and bring to a gentle boil. Decrease the heat to medium-low. Taste the liquid and add salt to taste, then let it continue to gently bubble, swirling the pan occasionally, for 8 to 10 minutes, or until the rice has swelled and absorbed much of the liquid; it should still be slightly soupy.
6

Instruction 6

Stir in the squid and tomatoes. Transfer the pan to the oven and bake, uncovered, for 10 to 15 minutes, until the rice is al dente, or mostly tender but with a little resistance in the center.
7

Instruction 7

Remove the pan from the oven, cover with a lid or aluminum foil, and let it sit for about 5 minutes, until the rice is tender. Uncover and return it to the stovetop over medium-high heat and cook for about 2 more minutes, to brown the bottom of the rice.
8

Instruction 8

Spoon it out onto a plate, and eat. Don't worry if it sticks. Just scrape it up and know that this is what the Spanish call soccarat, the crispy pieces that are considered a sign of a great paella.
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