This was written prior to me going vegan.
Having recently returned from a fabulous holiday in Marbella courtesy of James Villas, I’ve had an ongoing craving for tapas.
Home or abroad, tapas is the perfect dish for entertaining family and friends – accompanied by a big jug of sangria, naturally!
In particular I have a penchant for seafood tapas and 2 of my favourite dishes that I enjoyed in Marbella was the gorgeous Gambas Pil Pil (which I made myself whilst I was out there – check out my recipe here) and also an incredibly tasty dish of crispy baby squid with squid ink paella.
Fortunately my tapas craving has been satisfied by the latest addition to the Leeds dining scene, Pintura Kitchen and Bar.
Located in Trinty, Pintura’s menu is inspired by the food-crazed Basque region – an area of Spain that is famed for having more Michelin stars per capita than anywhere else in the world and is renowned for its outstanding cuisine.
Their talented Head Chef, Greg Lewis, has very kindly shared his own recipe for crispy baby squid with squid ink paella.
And I’m also excited to announce that one lucky Honest Mum reader can win a meal for two with drinks at Pintura via the Rafflecopter below.
This dish oozes the ‘WOW factor’ and is guaranteed to impress at a dinner party – but the great thing is that it’s actually pretty simple to make and you’ll be able to find all the ingredients at your local market or supermarket.
Crispy Baby Squid With Squid Ink Paella – serves 4
- 40ml olive oil
- 250g paella rice
- 4 banana shallots
- 4 cloves garlic
- 2 teaspoons of smoked paprika
- 100ml white wine
- 700ml fish stock
- Handful of fresh parsley, chopped
- 1 sachet of squid ink
- 500g of fresh baby squid
- 1/2 cup of flour (I use gluten free, but Greg recommends using a 50-50 split of corn flour and plain flour)
Finely dice the shallots and garlic and sweat in a large pan with 20ml of olive oil until soft and they lose colour.
Add the paella rice and paprika to the pan and cook for 2 minutes.
Add wine and then 350ml of the hot fish stock. Gradually add the remaining stock half a cup at the time as you would when cooking risotto rice.
Whilst the paella rice is cooking, make a start on the squid and separating the tentacles (putting these to one side for now) from the body and slicing the body into rings. When the paella is about 5 minutes away from being cooked, add the squid rings to the pan to be cooked.
To cook the tenticles, toss them in flour and then drop them into a shallow chip pan of hot olive oil. Fry for 30 seconds until batter is crispy.
When paella is cooked, add fresh parsley and top with crispy squid. Serve in a bowl and drizzle with olive oil. Delicious!
As it’s #tastytuesdays I’d love to see what you’ve been rustling up in the kitchen too so do come link up your recipes!
To win a meal for two at Pintura including two drinks, enter via the Rafflecopter below.