Squid Paella

Ingredients

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Method

1. Season squid with 1 tsp salt and sprinkle over 1 tsp paprika. Toss in 2 tbs oil.
2. Heat a large frying pan (or paella pan) over medium–high heat. Add half the squid and cook, tossing, for 3–4 minutes until charred and tender. Repeat with remaining squid.
3. Wipe the pan clean and return to medium heat. Add remaining oil, capsicum and onion and cook for 3–4 minutes until softened. Add garlic, remaining paprika and saffron and cook 1 minute or until fragrant.
4. Add the rice and stock. Bring to a simmer and cook 20 minutes or until rice is almost cooked.
5. Add the peas and parsley. Return squid to the pan.
6. Cook a further 2–3 minutes to heat through. Sprinkle over extra paprika and serve with dill and lemon.