Paella is an all time Spanish favourite.
Heat a paella pan or a deep heavy-based saucepan with a splash of olive oil.
Add the finely chopped onion and garlic and the salt and cook out gently for a couple of minutes.
Add the squid and stir through for 3 to 4 minutes.
Add the chilli flakes, paprika, half the parsley, squid ink and tomato paste, stir through then add in the rice and chicken stock all at the same time.
Stir through and leave 20 minutes, on a simmer, to absorb.
Give the pan a gentle shake every 5 minutes but do not stir the rice.
Add in the extra parsley and dish straight up into a service bowl.
Serve with aioli.
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