Easter feast: seafood paella
  |  First Published: April 2017

Late one night on TV I saw a recipe for a squid paella, and I’m so glad I did! The recipe has been used by a family restaurant in Spain for 88 years. I made a few small changes to suit my taste, and added a few spices, and I now cook it nearly every time we catch some fresh squid. Everyone who has tasted it can’t wait to have it again!

This is a fairly easy dish to make, as all the cooking is done in one paella dish. Pre-preparation takes a good half hour (then half an hour in the oven), but it’s time well spent. After all the ingredients are chopped, the rest is easy.

The saffron that you put in, along with lots of paprika, is what gives the dish its wonderful smell and taste. Whatever you, do be generous with the saffron. I know it’s expensive but it really makes this dish.

I enjoy catching squid and cooking it in a variety of ways, such as grilled, baked, stuffed squid tempura and black ink pasta. However, I think the squid paella is our favourite – or maybe equal first with tempura! So give it a try, enjoy the taste of the sea and remember the fresher the squid the better. And please don’t skin it or throw the wings (flaps) away! The whole fresh squid tastes best with the skin on. Enjoy!



2-3 medium size squid

6 cloves garlic chopped finely

½ cup olive oil

2 medium onion diced

1/2 a red capsicum, 1/2 a green capsicum

5 fresh tomatoes skinned and chopped or 1 can chopped tomatoes

4-5 fresh bay leaves

2 sprigs of thyme and 2 sprigs Italian parsley chopped

1 hot chilli to taste (optional)

1 tsp paprika with a pinch of saffron

1 cup paella rice

3 cups fish stock (heated)

34cm round paella dish

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