Personal Paella with Squid and Scallions

Personal Paella with Squid and Scallions
Photo by Ed Anderson


  • 1/3 cup Arborio, Bomba, or other short-grain rice
  • ¼ teaspoon pimenton (smoked Spanish paprika)
  • 2 scallions
  • Kosher or sea salt
  • 1 pinch crumbled saffron
  • 4 to 5 ounces cleaned squid, bodies cut into 1/4-inch rings and tentacles halved lengthwise
  • 4 large cherry tomatoes
  • + 5 more ingredients
    • 2 cloves garlic
    • 1 cup seafood stock or clam juice
    • 1/8 teaspoon red pepper flakes, or more to taste
    • 2 teaspoons extra-virgin olive oil
    • Freshly ground black pepper

Preheat the oven to 400°F. Combine the seafood stock, saffron, and pimenton in a small saucepan over medium heat and bring to a simmer; reduce the heat to very low and cover. Lightly season the squid with salt and pepper. In an 8-inch cast-iron or other heavy skillet, heat 1 teaspoon of the o...

View full recipe at Epicurious


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