Valencian Rice with Squid and Squid Ink

Introduction

You start with a quick broth of crab, smelt or fish heads, onion, pepper, garlic, and bay leaves, then cook Valencian rice with squid ink until the grains turn dark and savory. The method is built around tasting the rice as it cooks so you stop when the center is still slightly firm and the bottom has started to toast. This is a good choice for a weekend dinner when you want a seafood rice that rewards attention at the stove.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 1 hour 50 minutes
• Servings: 6

Ingredients

Paella

• 3 pounds diced squid
• 1 pounds green cubanelle peppers
• 6 cloves garlic, minced
• 2 cups Valencian rice
• 3 teaspoons squid ink
• 1 tablespoon sweet paprika
• 1 tablespoon sea salt
• Olive oil

Broth

• 8 oz crab
• 8 oz smelt or fish heads
• 1 medium onion
• 1 medium green or red bell pepper
• 3 cloves of garlic
• 2 bay leaves
• 1 gallon of water

Instructions

Broth

1. Cut one onion and one bell pepper into quarters and place in a large pot with the rest of the broth ingredients.
2. Boil for about 30 minutes. Occasionally press the ingredients against the bottom of the pot with a potato masher or ladle to squeeze out their flavors.
3. Strain the broth and set aside. Discard the boiled seafood.

Paella

1. Pour enough oil into a paellera to cover the bottom and heat over a medium flame.
2. Add 1 teaspoon of salt to cubanelles and sauté until soft.
3. Add squid and sauté for 2 minutes.
4. Add garlic and sauté until brown (be careful not to burn).
5. Add rice and braise until coated with oil.
6. Add paprika and sauté for no more than 15 seconds then quickly add four cups of broth to prevent the paprika from burning.
7. Add squid ink and mix well.
8. Bring broth to a boil and then simmer for 2 minutes.
9. Taste the broth and invite your dinner guests to do so as well. If it tastes bland, add 1 teaspoon of salt at a time until everybody approves.
10. Add the rice.
11. Begin tasting the rice after it’s been simmering for about 20 minute and reduce the heat a bit. Make sure the rice doesn’t get too soft. Check the rice again every 10 minutes and reduce the heat slightly after each taste. Your goal is to wind up with rice that has a slightly underdone center. The time it takes to reach this point can vary from 30 minutes to an hour depending on your cooking gear.
12. Your paella is done once you’ve accomplished the following three things: 1) The rice should be slightly firm to the bite. Italians use the same approach when cooking pasta. They call this texture al dente, 2) The paella should be a little moist but not soupy, 3) You should have a bit of toasted rice on the bottom of the paellera. This is considered a delicacy throughout the Spanish-speaking world.
13. Remove the paellera from the heat and cover it with a white towel (NOT ALUMINUM FOIL). Allow it to sit for 5 minutes before serving.

Variations

• Replace the smelt or fish heads in the broth with shrimp shells if that is easier to find. You will get a sweeter, less assertive seafood stock.
• Swap the green cubanelle peppers for green bell peppers. The finished dish will taste a little sweeter and the pepper pieces will stay slightly thicker.
• Use bomba or Calasparra rice in place of Valencian rice. Both keep the same general style, but they may need slightly different amounts of broth or a little more cooking time.
• Reduce the squid ink from 3 teaspoons to 2 teaspoons if you want a milder briny flavor and a less intense black color.

Tips for Success

• Keep the broth pot at a steady boil for the full 30 minutes and press the solids down occasionally, as directed, so you extract more flavor before straining.
• Have the four cups of broth ready before you add the paprika. Paprika burns fast, and the recipe only gives you about 15 seconds.
• Start tasting the rice at the 20-minute mark, not later. You are aiming for a slightly firm center, not fully soft grains.
• Rest the paella under the white towel for the full 5 minutes. That settles the moisture without trapping steam the way foil would.

Storage and Reheating

Store leftovers in a shallow airtight container in the fridge for up to 2 days. Cool the rice before sealing the container so steam does not soften the top layer.

Freezing is not recommended. The rice loses its texture and the squid can turn chewy after thawing.

Reheat in a wide skillet over medium-low heat with a small splash of broth or water, covered, for 5 to 8 minutes until hot. For single portions, microwave in a loosely covered bowl in 30-second bursts, stirring once or twice so the center heats evenly.

FAQ

Can you make the broth ahead of time?

Yes. You can make it up to 2 days ahead and keep it chilled in the fridge, which makes the final cooking easier to manage.

Do you need a paellera for this recipe?

A paellera gives you the best chance of getting an even layer of rice and some toasted rice on the bottom. If you use a wide shallow skillet instead, watch the liquid closely because the rice may cook a bit differently.

Why is the rice still hard after 30 minutes?

Your heat may be too low, or your pan may be evaporating liquid faster than expected. Add a little hot broth as needed and keep tasting every 10 minutes until the center is just slightly firm.

Can you use a different rice?

You can use Spanish short-grain rice such as bomba or Calasparra with good results. Avoid long-grain rice, which will not give you the same texture or starch release.