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Ingredients

800ml Massel chicken style liquid stock (see notes)
1 tablespoon good-quality squid ink (see note)
1/4 cup (60ml) olive oil
1 chorizo, casing removed, finely chopped
1 onion, finely chopped
1 teaspoon sweet smoked paprika (pimenton)
1 small red capsicum, cut into thin strips
3 garlic cloves, chopped
300g Calasparra rice (see note)
400g can cherry tomatoes
12 prawns
12 scallops, roe removed
300g cleaned squid tubes, scored, cut into 1cm strips
125g cherry tomatoes, halved
Finely chopped flat-leaf parsley, to serve
Lemon wedges, to serve

Method

Step 1 Place stock and squid ink in a saucepan over medium heat, stirring to combine. Bring to a simmer, then reduce heat to low and keep warm.
Step 2 Heat oil in a large frypan or paella pan over medium heat. Cook chorizo, stirring, for 3-4 minutes until crisp. Remove from pan and drain on paper towel. Add onion to pan, season and cook, stirring, for 2-3 minutes until softened. Return chorizo to pan with paprika, capsicum, garlic and rice, stirring to combine. Add canned tomatoes and stock mixture, then cook, stirring occasionally, for 20 minutes or until most of the liquid has been absorbed. Add seafood and cherry tomatoes, season and cover. Cook for a further 5 minutes or until seafood is just cooked through.
Step 3 Serve with parsley and lemon wedges.

Black rice paella

How to make Black rice paella

Ingredients

Method