Personal Paella With Squid And Scallions

More from this source
Washington Post


Add a comment


1 cup seafood stock or clam juice

Small pinch of crumbled saffron threads

1/4 teaspoon pimenton (smoked Spanish paprika)

4 to 5 ounces cleaned squid, bodies cut crosswise into 1/4-inch rings, tentacles cut lengthwise in half

Kosher or sea salt

Freshly ground black pepper

2 teaspoons extra-virgin olive oil

1/8 teaspoon crushed red pepper flakes, or more to taste

2 scallions (trimmed), white and green parts, cut crosswise into thin slices

2 medium cloves garlic, minced

1/3 cup arborio, bomba or other short-grain rice

4 large cherry tomatoes, cut into quarters

You might also like

Weeknight Chorizo And Clam Paella
Bon Appetit
Spinach Paella
Cat Cora
No Recipes
Veggie Paella W/ Saffron & Orange
Veggie Num Num
Butternut Squash And Leek Paella
Feed Me Phoebe
Spicy Seafood Paella
Donal Skehan
Real Simple
Spoon Fork Bacon
Clams And Chicken Paella
No Recipes
Stovetop Vegetarian Paella
Whole Foods Market