Paella with Squid and Squid Ink Recipe

Name: Paella with Squid and Squid Ink
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Fresh squid; 20 grams Squid ink; 540 ml Uncooked white rice; 5 White asparagus (tinned ones are OK); 1 clove Garlic (coarsely chopped); 2 + 2 tablespoons Olive oil; 1 Soup stock cube; 1 tsp Salt; 600 ml Water; 1 lemon's worth Lemon wedges; 4 tbsp Mayonnaise; 1 clove Garlic (grated); 1 tsp Milk

Servings: persons

1 Fresh squid
20 grams Squid ink
540 ml Uncooked white rice
5 White asparagus (tinned ones are OK)
1 clove Garlic (coarsely chopped)
2 + 2 tablespoons Olive oil
1 Soup stock cube
1 tsp Salt
600 ml Water
1 lemon's worth Lemon wedges
4 tbsp Mayonnaise
1 clove Garlic (grated)
1 tsp Milk

1
Remove the innards from the squid body.
2
If there is an ink sac, remove carefully from the innards.
3
Keep the ink sac in the fridge.
4
Slice the squid body into rings (5 mm wide).
5
Use the tentacles and the fins if you like.
6
You don't need to clean the rice as you usually do.
7
Just rinse quickly and drain in a colander.
8
Cut the asparagus into 2 cm lengths.
9
If you can't obtain an ink sac from your squid or you need more ink, use or add more store-bought squid ink.
10
Heat 2 tablespoons of olive oil in a frying pan and add the garlic.
11
Saute over a low heat to infuse the oil.
12
Add the squid rings and saute quickly.
13
Add the squid ink.
14
Mix well over a low heat.
15
Increase the heat to high.
16
Add the rice and mix well.
17
Add 2 tablespoons of olive oil and stir thoroughly.
18
Add the water, soup stock cube, and salt and stir all together.
19
Add the asparagus.
20
Once it starts to bubble vigorously, cover with a lid and reduce the heat to low.
21
Cook for 15-20 minutes.
22
If you don't have a suitable lid, use aluminum foil to cover.
23
The heat should look like this in the photo.
24
Meanwhile combine the aioli ingredients.
25
By adding a small amount of milk, you can soften the strong flavour of the garlic.
26
After it's cooked, stir all together and serve at the table at once.
27
Serve with lemon wedges and the aioli.

1067

kcal

Calories

Fat

115

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 Fresh squid, 20 grams Squid ink, 540 ml Uncooked white rice, 5 White asparagus (tinned ones are OK), and more.

Yes, Paella with Squid and Squid Ink falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Paella with Squid and Squid Ink

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions