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Personal Paella With Squid And Scallions


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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

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