Sobrasada and Squid Paella Rice

Prep Time

20 mins

Cook Time

40 mins

Total Time

60 mins

This is probably one of the best arroz dishes I have cooked for a while. The perfect balance of land and sea through the mellow sweetness of the squid and the rich and earthy flavours of the sobrasada sausage. The secret? Blend some of the sobrasada sausage into the hot chicken stock before flavouring the rice for a more intense flavour.

60 mins

2 people

Ingredients
Method

2 tbsp of olive oil
200g bomba rice
150g sobrasada de mallorca, skin off
400g fresh squid gutted, cleaned and finely diced
6 spring onions, finely diced
1/2 green pepper, finely diced
2 garlic cloves, finely chopped
100ml tomato sofrito
100ml white wine
400ml hot chicken stock
Salt to taste

Pre-heat your oven to 150°C/300°F/Gas Mark 5.
Start by melting the excess fat out of the sobrasada sausage, by gently heating it in a small saucepan, until the excess fat starts to drain out. Remove from the pan and set aside.
Bring the chicken stock to the boil, add one third of the drained sobrasada and using a stick blender, blend the sausage into the stock and keep hot.
In a medium size paella pan (38cm diameter), heat the olive oil and gently fry the chopped garlic, spring onions and green pepper until really soft, about 10 minutes. Add the chopped squid, season with salt and fry for a couple of minutes, stirring well. Add the remaining sobrasada sausage, tomato sofrito and fry for another couple of minutes. Pour the white wine and reduce until the mixture is dry again.
Add the paella rice and stir for a few minutes on a gentle heat until the rice is slightly translucent. Pour the hot chicken and sobrasada stock, season with salt and spread the rice out evenly to cover the bottom of the paella pan and bring to the boil.
If you have a timer, set it to 17 minutes. The first 5 minutes, cook the paella on a very high heat until the rice rises to the surface. Check the stock for seasoning and add some more salt if necessary. Stir the rice and place the pan in the oven. After 12 minutes, remove the pan from the oven. Allow the paella to rest for 5 minutes before serving.

Ingredients

2 tbsp of olive oil
200g bomba rice
150g sobrasada de mallorca, skin off
400g fresh squid gutted, cleaned and finely diced
6 spring onions, finely diced
1/2 green pepper, finely diced
2 garlic cloves, finely chopped
100ml tomato sofrito
100ml white wine
400ml hot chicken stock
Salt to taste

Method

Pre-heat your oven to 150°C/300°F/Gas Mark 5.
Start by melting the excess fat out of the sobrasada sausage, by gently heating it in a small saucepan, until the excess fat starts to drain out. Remove from the pan and set aside.
Bring the chicken stock to the boil, add one third of the drained sobrasada and using a stick blender, blend the sausage into the stock and keep hot.
In a medium size paella pan (38cm diameter), heat the olive oil and gently fry the chopped garlic, spring onions and green pepper until really soft, about 10 minutes. Add the chopped squid, season with salt and fry for a couple of minutes, stirring well. Add the remaining sobrasada sausage, tomato sofrito and fry for another couple of minutes. Pour the white wine and reduce until the mixture is dry again.
Add the paella rice and stir for a few minutes on a gentle heat until the rice is slightly translucent. Pour the hot chicken and sobrasada stock, season with salt and spread the rice out evenly to cover the bottom of the paella pan and bring to the boil.
If you have a timer, set it to 17 minutes. The first 5 minutes, cook the paella on a very high heat until the rice rises to the surface. Check the stock for seasoning and add some more salt if necessary. Stir the rice and place the pan in the oven. After 12 minutes, remove the pan from the oven. Allow the paella to rest for 5 minutes before serving.

Add To Basket

Munar Sobrasada Sausage

£7.50

Over 18

Barinas Monastrell 2021

£10.90

On Offer

Catala Bomba Rice 1kg

£5.95
£4.76

On Offer

Senorio de Vizcantar

£7.75
£6.97

Chef's Profile

Javier De La Hormaza

Javier is a Basque born, trained chef and hospitality professional, owner of Basco Fine Foods, a Spanish food and drink importer based in Yorkshire. He regularly runs client food and drink events around the country and he is a course tutor at Hartingtons of Bakewell cookery school. Javier’s passion lies on bringing quality Spanish ingredients and recipes to as many people as possible.

Twitter: @bascofinefoods
Instagram: @mrbasco

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