Personal Paella with Squid and Scallions

Ingredients

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

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