Squid ink paella is a dish traditional to the city of Barcelona. Paella used to be cooked by fishermen using a small burner and a pan on the boat. Later on, the fishermen would use the squid ink found in the squid they caught to flavour the paella. Squid-ink has a very rich deep-sea flavour that adds a specific type of saltiness to the paella.
Squid, cuttlefish ink, prawns, fish stock (fish bones, leek, carrot, onions) paella rice, parsley, onions, tomatoes, saffron, olive oil, garlic, onions, thymes, rosemary, bay leaf, tomato puree, and pepper.
There are two portion sizes available:
- 380g for 1 person portion
- 760g for 2 people portion
- Using stove (preferred method)
- Leave the meals thaw in the fridge overnight.
- Empty the food from the tray into a saucepan, reheating on medium heat and stir continuously for 5-8 minutes. Add a bit more water if it starts to stick.
- Using microwave
- Pierce a few holes in the film lid. Set the microwave on full power (850W)
- Reheat for 4 minutes (6 minutes for the portion for 2) then remove the film
- Remove the lid, stir gently and re-cover
- Reheat for a further 2 minutes (4 minutes for the portion for 2).
- Please allow 1 minute for the meal to rest in the microwave before taking it out.
Although this dish is cooked without gluten-containing ingredients, it is prepared in a kitchen that also handles gluten.