Squid ink paella
This is a squid ink Spanish seafood fried rice paella made with squid ink.
3 serving
Within 60 minutes
유현맘
Ingredients
  • Squid
    1ea
  • Shrimp.
    15ea
  • mushroom
    3ea
  • Branch
    1/2ea
  • crushed garlic
    1.5TS
  • onion
    1/2ea
  • Beef Tenderloin
    100g
  • Rice
    3cup
  • Squid ink sauce
    3ea
  • pepper
    1ea
  • Mussels
    1handful
  • Herb salt
    little
  • olive oil
    suitably
Cooking Steps
STEP 1/9
Cut the eggplant in half and cut the mushrooms into similar sizes. Cut bell peppers into the size of a finger. Prepare the minced garlic and chop the onions into small pieces.
STEP 2/9
The mussels look better if they are peeled, but I used them instead because I have mussels at home. You can also use raw shrimp. I used a trimmed shrimp. I cut the squid with a ring. Cut the beef tenderloin into one finger sizes.
STEP 3/9
Today's key ingredient is squid ink. This time, I made it with ink stuck to squid.
STEP 4/9
Add 2 tablespoons olive oil to pan and stir-fry minced garlic. If garlic is slightly brown, add beef tenderloin and stir-fry together. I'm going to cook rice later, so just stir-fry the outside until it's cooked.
STEP 5/9
For seafood, stir-fry the meat in the pan you stir-fried. I like the smell of garlic that was left. Place stir-fried seafood in a bowl of meat with soup.
STEP 6/9
Add water to dissolve squid ink and season with 3 teaspoons of herb-flavored salt. You can add more if you like.
STEP 7/9
Add 1 tablespoon olive oil and stir-fry onion. You have to stir-fry the onions enough to prevent water from forming. When the onions are fried enough, add 3 cups of soaked rice and stir-fry.
STEP 8/9
Stir-fry rice until translucent, then top with stir-fried seafood and meat and top with vegetables and mushrooms. Then, pour the seasoned squid ink into a small amount enough to touch the vegetables.
STEP 9/9
Cover and steam.
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