Chef Mateo

Squid Ink Paella

by Rafael Mateo

INGREDIENTS

8 grams squid ink
1 lb squid, cleaned & cut in rings
1 minced onion
1 sliced chorizo
4 piquillo peppers
olive oil
paella pan
1 cup white wine
2 cups hot shellfish or chicken broth
1.5 cups arborio rice, rinsed


DIRECTIONS

In a paella pan, saute onion in three tbsp. olive oil.
Add squid and saute for three minutes more.
Add a cup of white wine and squid ink.  Saute for five minutes.
Add arborio rice.
Add two cups broth.
Cook until liquid absorbs for twenty minutes.
Add salt and pepper to taste.
Bake in a 350 degree oven for 12 minutes.
Place piquillo peppers on top as a garnish.

OLE!