Ingredients to make Canarian squid paella:
- 1/2 kg of squid
- 250 gms of bomba rice
- An onion (100 Gms.)
- a tomato, without skin or seeds
- a medium red bell pepper
- 3 garlic cloves
- half a teaspoon of sweet paprika
- a sprig of parsley
- a sprig of thyme
- a bay leaf
- half a fish stock cube
- a grain of black pepper
- a little food coloring
- half a glass of white wine
- Water
- Salt
How to make Canarian squid paella:
- In a casserole, if possible a pressure cooker, place all the ingredients and cook for 15 minutes in a pressure cooker, in the conventional one until they are tender.
- The squid will have been cut into 1.5 cm thick rings, after cleaning them: they can also be bought already prepared (frozen).
- Once cold and with the help of a fork, remove the squid and transfer to a plate.
- Blend the broth with a turmoil blender, first removing the thyme and bay leaf.
- In the same pot, return to the heat as soon as the remaining sauce boils, adding water and salt if necessary.
- We place the rice and let it absorb the liquid (watch the water closely to add it if needed and salt).
- We remove frequently to prevent it from clinging to the bottom when we have it ready, we place the squid. Stir well and cover.
- Putting an absorbent paper or a cotton cloth under the lid, we let it rest for 5 minutes.
- We serve with lemon slices and finely chopped parsley.
