Step-by-Step Guide to Prepare Perfect Paella with Squid and Squid Ink

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Go up the stairs. Rather than riding an elevator, walk up the stairs to the floor you live or work on. Obviously this isn’t as possible if you work on the 25th floor of a high rise, but if you work on the fourth, climbing the stairs is a excellent way to get some exercise in. Even if your office or home is on one of the top floors, you can choose to get off of the elevator early and take the stairs the remainder of the way. Most people will choose to be idle and take an elevator instead of opting for exercise on the stairs. Even just a individual flight of stairs, when walked up or down a few times a day--can be a great improvement to your system.

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We hope you got benefit from reading it, now let's go back to paella with squid and squid ink recipe. To cook paella with squid and squid ink you only need 14 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to prepare Paella with Squid and Squid Ink:

1. You need 1 of Fresh squid.
2. Take 20 grams of Squid ink.
3. Use 540 ml of Uncooked white rice.
4. Prepare 5 of White asparagus (tinned ones are OK).
5. Get 1 clove of Garlic (coarsely chopped).
6. Get 2 of + 2 tablespoons Olive oil.
7. Take 1 of Soup stock cube.
8. Prepare 1 tsp of Salt.
9. Prepare 600 ml of Water.
10. Use 1 of lemon's worth Lemon wedges.
11. You need of For the easy aioli.
12. Provide 4 tbsp of Mayonnaise.
13. Provide 1 clove of Garlic (grated).
14. You need 1 tsp of Milk.

Instructions to make Paella with Squid and Squid Ink:

1. Remove the innards from the squid body. If there is an ink sac, remove carefully from the innards. Keep the ink sac in the fridge..
2. Slice the squid body into rings (5 mm wide). Use the tentacles and the fins if you like. You don't need to clean the rice as you usually do. Just rinse quickly and drain in a colander..
3. Cut the asparagus into 2 cm lengths. If you can't obtain an ink sac from your squid or you need more ink, use or add more store-bought squid ink..
4. Heat 2 tablespoons of olive oil in a frying pan and add the garlic. Sauté over a low heat to infuse the oil..
5. Add the squid rings and saute quickly. Add the squid ink. Mix well over a low heat..
6. Increase the heat to high. Add the rice and mix well. Add 2 tablespoons of olive oil and stir thoroughly..
7. Add the water, soup stock cube, and salt and stir all together. Add the asparagus. Once it starts to bubble vigorously, cover with a lid and reduce the heat to low. Cook for 15-20 minutes..
8. If you don't have a suitable lid, use aluminum foil to cover. The heat should look like this in the photo..
9. Meanwhile combine the aioli ingredients. By adding a small amount of milk, you can soften the strong flavour of the garlic..
10. After it's cooked, stir all together and serve at the table at once. Serve with lemon wedges and the aioli..

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