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Paella is an all time Spanish favourite.


  • olive oil for cooking

  • 1 spanish onion finely chopped

  • 3 cloves garlic finely chopped

  • 0.5 tablespoon sea salt

  • 6 small squid tubes sliced

  • 0.5 teaspoon chilli flake

  • 0.5 teaspoon smoky hot paprika

  • 3 teaspoons chopped parsley

  • 3 teaspoons squid ink

  • 1 teaspoon tomato paste

  • 250 g calasparra paella rice

  • 750 ml chicken stock


  • 1.

    Heat a paella pan or a deep heavy-based saucepan with a splash of olive oil.

  • 2.

    Add the finely chopped onion and garlic and the salt and cook out gently for a couple of minutes.

  • 3.

    Add the squid and stir through for 3 to 4 minutes.

  • 4.

    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.

  • 5.

    Stir through and leave 20 minutes, on a simmer, to absorb.

  • 6.

    Give the pan a gentle shake every 5 minutes but do not stir the rice.

  • 7.

    Add in the extra parsley and dish straight up into a service bowl.

  • 8.

    Serve with aioli.

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Posted by The M BomReport
Made this last night as part of a tapas dinner. The aioli was a must and really brought it all together. Paella? risotto? either way was easily the hit of the night.
Give it a know what they say try black...give the sqid ink a go. YUMMO.
Posted by Kylie10Report
This was definitely a paella... It was really nice and quite easy. I'll definitely make it again but next time I'll try it with fish stock instead of chicken stock for a more fishy flavour. Some mussels and extra parsley would also be delicious I think. I served it with aioli and fresh lemon. YUM!
Posted by food_fetishReport
mate i think you are getting your paella and risotto mixed up ..... this method is best way to achieve a nice crust on the bottom of the paella.. give it a try... very tasty!!