Ingredients Jump to Instructions ↓

  1. 4 whole squid tubes

  2. 1 brown onion

  3. 1 garlic clove

  4. 1 red capsicum, diced

  5. 50g chorizo

  6. 50g chicken thigh

  7. 1 tablespoon thyme

  8. 1 tablespoon rosemary

  9. 1 tomato, deseeded and finely diced

  10. cup paella rice

  11. 100ml white wine

  12. 400ml chicken stock

  13. 1 bay leaf

  14. 1/3 cup green peas

  15. pinch of saffron

  16. salt and pepper

  17. parsley, to garnish

  18. Anchovy butter

  19. 2 tablespoons butter

  20. 1 tablespoon pureed anchovies

  21. juice of half a lemon

Instructions Jump to Ingredients ↑

  1. Finely chop onion, garlic and capsicum then sweat in a preheated pan.

  2. Add chicken and chorizo and cook until golden. Add the thyme, rosemary and diced tomatoes.

  3. Stir in the paella rice until well coated. Deglaze with white wine. Add the stock, the bay leaf and a pinch of saffron. Season to taste.

  4. Cook on the stove until the liquid is absorbed, for about 15-20 minutes. Allow to cool in the fridge.

  5. Add the peas and then fill the squid with the paella.

  6. Once filled, char-grill the squid on both sides and then place in the oven for five minutes at 180C.

  7. Combine the anchovy butter ingredients. Complete the squid with a drizzle of anchovy butter.


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