Original recipe and image source: Culinary Collective
- 2 tablespoons Spanish olive oil
- salt and pepper to season
- 4 prawns
- 1 whole squid, sliced
- 1.5 cups Matiz Paella Rice
- 1 container Squid Ink Paella Base
- 1 pinch smoked paprika (sweet or hot, depending on your preference)
- Clams or other shellfish, optional
- Allioli, for serving (Matiz has their Catalan All-i-Oli Sauce, or see recipe below)
- Heat a paella pan with Spanish olive oil to medium-high heat. Season the prawns with salt and pepper and put them into the pan, sauté until they change color. Set aside.
- Cook squid until slightly firm. Set aside
- In the same pan, saute the rice until lightly brown, then pour in the Aneto Squid Ink Base along with the pimentón. Bring to boil, then decrease heat and simmer for about 15 minutes. If using, arrange additional shellfish in the rice during the last 10 minutes or so. Note: It is very important not to stir the rice while cooking in order to avoid having the rice release too much starch. Once the liquid is absorbed, the rice will begin to crackle and toast on the bottom of the pan - this is the crusty rice layer forming called the socorrat. Once this happens, remove from heat and let stand for 5 minutes.
- Arrange the prawns and the squid on top of the rice. Serve with dollops of garlicky allioli sauce.
Traditional Catalan Allioli Sauce
This is a traditional recipe in every sense of the word- the simple, traditional ingredients, and the traditional mortar and pestle to combine them. It will take some time, about 20 minutes, but the resulting dense, rich sauce is well worth it.
Recipe adapted from Food & Wine.
- 4 garlic cloves, peeled
- Pinch of salt
- Fresh lemon juice
- Spanish extra-virgin olive oil
- Place garlic and salt in mortar. Using the pestle, smash the cloves into a smooth paste.
- Add lemon juice
- Drop by drop, add the olive oil as you continue to crush the paste with the pestle in a slow, continuous circular motion, being sure the paste is soaking up each drop of oil. The oil drops need to be slow and steady.
- Keep adding the oil, drop by drop, until you get the consistency of a thick mayonnaise. Thin with a little water if the sauce gets too dense.