ni Chef Michelle Sison @Life & Style Recipe | October 29, 2025
Paella de Negra
Ingredients
½ pound squid
¼ cup olive oil extra virgin
1 white onion, finely chopped
2 plum tomatoes, chopped
8 garlic cloves, finely chopped
1 teaspoon sweet paprika
pinch of saffron
1.5 cup Bomba rice
½ cup white wine
6 cups cups fish stock
60 ml squid ink
½ teaspoon salt
¼ cup parsley, chopped for serving
1 lemon, for serving
Garlic Aioli
1 tbsp Grated garlic
1 cup mayo
2 tbsp milk or water
1tsp lemon juice
Salt and pepper to taste
mixed all together and set aside
Instructions
To prepare the squid, remove wings from the squid and cut the bodies open down one side. Cut them into slices about ¼ inch thick. Slice any large tentacles into bite size pieces.
Heat olive oil in a paella pan over medium heat and add half of the minced garlic and squid to the pan and saute for 30 seconds then remove them from the pan and set aside.
Add the onion and let it cook until fragrant and translucent, about 5 minutes.
Stir in the garlic and tomatoes and cook for a few minutes. Add in the paprika and pinch of saffron and continue cooking on low heat until you have a soft, thick mixture, about 10-12 minutes.
Add the rice to the pan and let it coat in tomato mixture.
Pour the wine into the pan and let it simmer for 5 minutes.
Add the fish stock and give it a quick stir before adding in the squid ink. Season with salt to taste.
Bring the rice to a boil then reduce the heat to a gentle simmer. Leave the rice to cook for another 20 minutes Keep an eye on the mixture and stir occasionally to make sure the bottom of the pan is not burnt. At this stage, you don't want to stir frequently or you will disturb the socarrat base that has formed at the bottom of the pan. Add a tablespoon of water if it's becoming too dry. The texture of the rice should just be al dente.
Remove pan from the heat and rest for 10mins
Drizzle the garlic aioli and sprinkle the chopped parsley.
Serve it with lemon wedges
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