Squid Ink Paella

Name: Squid Ink Paella
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: 6 servings
Cuisine: european
Ingredients: 4 cups chicken stock; 6 cloves garlic; 1 teaspoon saffron; 1 1/2 cups mayonnaise; 2 tablespoons olive oil; 1 tablespoon Piment d'Espelette; Zest and juice of 1 orange; 1/4 cup olive oil; 1 1/2 pounds Spanish chorizo; 1 1/2 pounds squid (tubes and tentacles); 1 cup diced shallot; 8 cloves garlic; 1 1/2 cups halved cherry tomatoes; 1/2 cup Castelvetrano olives; 2 cups Bomba rice; 1/2 cup white wine; 3 teaspoons squid ink; 2 teaspoons paprika; 1/4 cup fresh parsley leaves; 1/4 cup fresh chive batons (1-inch pieces)

Recipe courtesy of Tyler Florence

Show: Worst Cooks in America

Episode: Celebrity: Around the World in 60 Minutes

Squid Ink Paella

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Level: Intermediate
Yield: 6 servings

Total: 1 hr 15 min
Active: 45 min

Level: Intermediate
Yield: 6 servings

Total: 1 hr 15 min
Active: 45 min

Ingredients

Saffron Mayo:

4 cups chicken stock

6 cloves garlic

1 teaspoon saffron

1 1/2 cups mayonnaise

2 tablespoons olive oil

1 tablespoon Piment d'Espelette

Zest and juice of 1 orange

Paella:

1/4 cup olive oil

1 1/2 pounds Spanish chorizo

1 1/2 pounds squid (tubes and tentacles)

1 cup diced shallot

8 cloves garlic

1 1/2 cups halved cherry tomatoes

1/2 cup Castelvetrano olives

2 cups Bomba rice

1/2 cup white wine

3 teaspoons squid ink

2 teaspoons paprika

1/4 cup fresh parsley leaves

1/4 cup fresh chive batons (1-inch pieces)

Directions

Special equipment:

a paella pan

For the saffron mayo: Add chicken stock and 1 cup water to a medium pot and bring to a simmer. Keep on low heat until ready to use. Poach garlic in the pot of stock and water for 5 minutes, then remove from the stock (keep the stock over low heat).
Pour 2 spoons of the hot stock over the saffron in a small bowl to bloom it. Add saffron stock, garlic cloves, mayonnaise, olive oil, Piment d'Espelette and orange zest and juice to a blender and puree until smooth. Set aside.
For the paella: Heat a paella pan over medium-high heat and add olive oil to coat. Once oil shimmers, add chorizo and squid and cook, stirring, until squid begins to brown and chorizo renders out some of the fat. Remove chorizo and squid from pan and set aside.
Reduce heat to medium and add shallots, garlic, cherry tomatoes and olives. Stir to combine and cook until shallots become translucent and tomatoes begin to burst, about 4 minutes. Add the rice and mix to coat, then cook for an additional 2 minutes. Add the white wine and bring to a boil, then reduce down to a simmer. Add the squid ink, paprika and warmed stock and mix to combine. Turn heat to medium and allow to cook, uncovered, without stirring, until you can hear some sizzling at the bottom of the pan and it starts to crisp on the bottom, for about 25 minutes. Add the chorizo and squid back to the pan and distribute evenly on top. When squid is heated through, remove paella from heat and serve right out of the pan. Serve with dollops of saffron mayo, parsley and chives.

Squid Ink Paella

Squid Ink Paella

Saffron Mayo:

Paella:

Special equipment:

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