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Finely mince 5 cloves of garlic, finely dice 1/2 of a large onion, cut a red bell pepper into thin strips and cut a cleaned tube of squid into small cubes
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Heat a paella pan (or any type of large frying pan) with a medium heat and add 1/2 cup of extra virgin Spanish olive oil to the pan
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Once the oil get´s hot, season it with some sea salt and add the diced onions, mix with the oil and cook for about 3 minutes, then add the minced garlics and the red bell pepper strips and cook for another 5 minutes, stirring occasionally
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Make a well in the middle of the pan and add the cubed squid, cook for about 2 minutes, then add 1/2 teaspoon of smoked paprika and some sea salt and mix everything together
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Next add 1/2 cup of tomato puree and some freshly chopped parsley, mix together and cook for about 3 minutes
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Now add 1 cup of round rice to the pan, about a 1/4 ounce of squid ink and a 1/4 cup of white wine, mix everything together until well mixed, then cook until all the wine has evaporated into the rice, then add 2 1/4 cups of water and crank up the heat to a medium-high, do not stir the rice, just create pockets in the pan to evenly distribute the rice throughout the pan
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After about 10 minutes, lower the fire to a LOW heat and simmer for another 10 minutes, once there is almost no broth left in the pan, remove the pan from the heat and cover with a cloth for 5 minutes
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Garnish the pan with some lemon wedges and eat directly from the pan
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Enjoy!