Paella with squid in beer
5 servings
80 minutes
Squid paella in beer is an unusual take on a Spanish classic. Inspired by Valencia's rich culinary tradition, this dish variation adds a zest of seafood and depth of flavor thanks to dark beer. Tender rings of squid soaked in the aromas of stewed tomatoes, herbs, and spices create a harmonious union with steamed rice that perfectly absorbs all the juices and flavors. A light acidity from lemon juice highlights the freshness of the seafood, while butter at the end gives a velvety texture. This dish is perfect for a cozy dinner with friends or family, served with a glass of good white wine. Squid paella in beer is not just a meal but a gastronomic journey to Spain's coastal cities.
1
Rinse the rice well and soak it in cold water. Slice the onion into half rings and sauté it with finely chopped crab sticks and minced garlic. Add the chopped bell pepper and peas.
- Long grain parboiled rice: 500 g
- Onion: 1 head
- Crab sticks: 100 g
- Garlic: 2 cloves
- Sweet pepper: 1 piece
- Green peas: 0.5 jar
2
While the onion and sticks are sautéing, chop the tomatoes in a blender (you can peel and seed them if desired), season the tomato mixture with salt and pepper to taste, and pour it into the onion with sticks. Chop dill and parsley into the mixture and simmer over medium heat.
- Tomatoes: 3 pieces
- Ground black pepper: to taste
- Parsley: 1 bunch
- Dill: 0.5 bunch
3
Cut thawed and cleaned squid bodies into rings and lightly sauté over high heat, pour in beer and simmer on high heat, stirring until the beer evaporates, season with salt and pepper to taste, add lemon juice and let cool.
- Squid: 3 pieces
- Dark beer: 50 ml
- Ground black pepper: to taste
- Lemon juice: 1 tablespoon
4
Add rice to the tomato mixture, mix it, and pour in water so that the rice is covered by a layer of water about a finger thick.
- Long grain parboiled rice: 500 g
5
Cook the paella until the rice is ready, then add the prepared squid rings, butter, and mix.
- Squid: 3 pieces
- Butter: 30 g