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4 Serves
50 Mins
Finely dice the onion and garlic using a chef's knife on a cutting board.
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SpanishVitamin K
28 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
24 µg / 400 µgCalcium
92 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
22 mg / 420 mgPhosphorus
83 mg / 1,250 mgPotassium
317 mg / 4,700 mgSodium
600 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
5 µg / 55 µgFiber
2 g / 28 gSugar
5 g / 50 gSaturated Fat
6 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
63 gAlcohol
0 g
Heat olive oil in a paella pan over medium heat on the stove.
Sauté the onion and garlic until translucent, then add the cleaned squid or cuttlefish pieces and cook until lightly browned.
Stir in the short-grain rice, coating it thoroughly with the oil and aromatics, then pour in the fish stock mixed with squid ink.
Season with salt and pepper, then simmer undisturbed until the liquid is absorbed and the rice is tender.
29
g47
g19
g
Japanese
Spanish