WHAT'S IN IT?
600g baby squid, tentacles attached, cleaned, (or squid tubes), cut into 3cm pieces
1 1⁄2 tsp smoked paprika, plus extra to sprinkle
1⁄4 cup (60ml) extra virgin olive oil
1 red capsicum, seeds removed, sliced
1 onion, chopped
3 garlic cloves, crushed
1 pinch saffron threads
500g bomba rice (or arborio rice)
1.25L chicken stock
1 cup (120g) frozen peas
1⁄2 bunch flat-leaf parsley, leaves chopped Dill sprigs and lemon wedges to serve
PUTTING IT ALL TOGETHER:
Season squid with 1 tsp salt and sprinkle over 1 tsp paprika. Toss in 2 tbs oil.
Heat a large frypan (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.
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.
Add the rice and stock. Bring to a simmer and cook 20 minutes or until rice is almost cooked. Add the peas and parsley. Return squid to the pan.
Cook a further 2-3 minutes to heat through. Sprinkle over extra paprika and serve with dill and lemon.