800ml chicken stock
Large pinch of saffron
5 tsp extra-virgin olive oil
1 medium onion, finely chopped
3 garlic cloves, crushed
250g vine-ripened tomatoes, skinned and chopped
1 tsp sweet paprika, plus a little extra for the squid
250g Spanish calasparra or bomba rice, or arborio rice
290g jar chargrilled red peppers in brine, drained and cut into strips
300-350g medium squid, cleaned, tentacles separated from the body
2 tbsp chopped fresh flatleaf parsley
Lemon wedges, to serve
1. Bring the chicken stock to the boil in a medium saucepan. Stir in the saffron, remove the pan from the heat and set aside.
2. Heat half the oil in a paella pan (or a wide, shallow saucepan or frying pan that’s at least 26cm in diameter). Add the onion and fry for 5-6 minutes until soft and lightly browned. Add the garlic, tomato and paprika and fry for another 2 minutes.
3. Stir in the rice, add the saffron-infused stock and bring to the boil. Stir once, then lower the heat to a simmer and leave the rice to cook uncovered, without stirring, for 10 minutes. Stir in the pepper strips and continue to cook for a further 15 minutes until the stock has all been absorbed and the rice is tender.
4. Slit the squid pouches open along one side and open them out flat. Score the inside into a tight diamond pattern with the tip of a small, sharp knife, then cut the squid into 4cm pieces. Leave the tentacles whole.
5. Shortly before the rice is ready, heat the remaining olive oil in a large frying pan over a high heat, add the squid and tentacles and season with a little paprika and salt. Stir-fry for 1½ minutes. Scatter the squid and tentacles over the top of the cooked rice, sprinkle with the chopped fresh parsley and serve with lemon wedges to squeeze over, if you like.