Conjure up the taste of Spain with this tasty squid rice recipe that Tommi Miers cooked up on her travels for A Cook's Tour of Spain
Serves 6
1. Heat 2 tbsp of oil in a large paella pan or non-stick frying pan. Fry the onion for a few minutes until softened, then push to the sides of the pan. Add the peppers with a little more oil and cook gently for 2 - 3 minutes then push to the sides.
If like, you can add the raw squid to the pan just before the end of cooking time, and allow it to cook with the rice and vegetables for 3 - 4 minutes.
2. Stir in the tomatoes and garlic. Cook gently and push to the sides. Add the rice with a little more oil, cook for 1 - 2 minutes then sprinkle over the saffron. Add the stock, stir once and then simmer gently for roughly 25 minutes until the rice is tender (or cook in a low oven). Add a little extra water if the rice soaks up the stock before becoming tender.
3. Pour 2 tbsp of olive oil into a medium frying pan and fry the squid pieces over a high heat for 1 - 2 minutes until cooked through. Scatter over the rice and toss together lightly. Season with salt and pepper and sprinkle with freshly chopped parsley just before serving.
© Thomasina Miers
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