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Nutrition Facts
Serving Size 316 g
(Approx. 10 Servings)
Amount Per Serving
Calories 410 Calories From Fat 90
% Daily Value*
Total Fat 10 g 15%
Saturated Fat 1 g 5%
Trans Fat 0.0 g
Cholesterol 110 mg 37%
Sodium 610 mg 25%
Total Carbohydrate 57 g 19%
Dietary Fiber 4 g 16%
Sugars 4 g
Protein 19 g
Vitamin A 10% Iron 15%
Vitamin C 20% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Squid Ink Paella
Prep Time
30 minutes
Cook Time
1 hour
Total Time
1 h 30 m
Serves
10  People

Ingredients

Recipe makes 10 Servings

3 Tbsp Central Market 100% Spanish Organic Extra Virgin Olive Oil, plus more as needed
1 cup(s) white onion, minced or diced
6 cloves of garlic, minced
8 Oz Aurelia's Spanish Style Chorizo, diced or chopped small
1 Tsp saffron
1 Tbsp smoked paprika (pimentón), plus more as needed
14 1/2 Oz can of Muir Glen Organic Fire Roasted Crushed Tomatoes
2 cup(s) bomba rice, or arborio
1 Qt Ferrer Squid Ink Broth, plus more as needed
1 cup(s) dry white wine
1/2 Lb calamari, cut into thin rings
1 Lb Argentine red shrimp, peeled and deveined
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Instructions

1
Set paella pan on stove on medium heat.
2
To make sofrito, add olive oil then onions, garlic, chorizo, saffron, and smoked paprika. Stir-fry 5 to 7 minutes, add a liberal pinch of salt.
3
Add tomatoes and cook 20 to 30 minutes on medium-low heat, or until liquid is completely cooked out and mixture is a rich red color.
4
If sofrito starts to burn, adjust heat and add a few tablespoons of water to deglaze pan. Using a spoon to scrape up any burned bits.
5
Add rice to sofrito and stir-fry 4 to 5 minutes.
6
Once rice is fragrant and lightly toasted, spread an even layer in pan adding broth and wine. Bring to a boil, then reduce heat to a simmer.
7
Add calamari and shrimp, cook an additional 5 to 10 minutes.
8
At this point, test rice on top to check for doneness. If rice is still a little hard, add more water or broth 1/2 cup at a time and continue to cook until rice reaches proper texture.
9
Once seafood has cooked 10 minutes, turn off heat and cover pan with foil. Let sit on stove another 8 minutes, or until seafood is cooked through.
10
Uncover and season to taste with more salt as needed.
11
Chef's Note: For this paella I like to add peas and red peppers to pan at the same time seafood is added. Season to taste with more salt and pepper and fresh parsley.

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