Squid Ink Paella recipe for 10

With this Squid Ink Paella recipe for 10, you are putting a real eye-catcher on the table with a surprisingly delicious taste. This intensely black-colored Paella is quite easy to make, has a great taste, and features an incredible presentation.

Want to make a different number of servings of this Squid Ink Paella recipe?

The squid ink paella recipe below serves ten. Click on the number of servings you want to make this paella recipe for:

2 servings5 servings8 servings
3 servings6 servings9 servings
4 servings7 servings10 servings

About the squid ink paella recipe

At first glance, this intensely black-colored paella may not look very tasty. However, the opposite is true. With this Squid Ink Paella, you are putting a real eye-catcher on the table with a surprisingly delicious taste.

This Squid ink paella recipe for 10 has a very rich seafood taste and is considered to be among the tastiest of paellas.

Squid Ink Paella Recipe for 10

Yield: 10 servings

Preparation time: 20 minutes
Cooking time: 25 minutes
Total time: 45 minutes

Category: Main course
Cuisine: Spanish
Nutrition: 400 calories

Recommended Equipment


  • 1 cup extra virgin olive oil*
  • 10 prawns, in the shell
  • 30 peeled prawns
  • 1 3/4 lb squid, cut into cubes
  • 5 garlic cloves, chopped
  • 5 tbsp parsley, chopped
  • 5 tomatoes, crushed
  • 2 lb good quality paella rice*
  • 11 cups seafood stock
  • 2 sachets squid ink, added to the stock
  • salt

*= Amazon link


  1. Make sure the paella pan is level on the heat source.
  2. Place the paella pan over medium heat and pour in the olive oil.
  3. Briefly sauté the shelled prawns, add some salt, and remove them from the paella pan. They don’t need to be cooked through yet.
  4. Put peeled prawns, squid, garlic and parsley into the pan and stir fry for a minute or two.
  5. Next, add the crushed tomato, and sauté for another two minutes or so.
  6. Pour the paella rice into the paella pan and sauté for about 1 minute, so the paella rice can absorb the flavors and moisture from the other ingredients.
  7. When the paella rice starts to look translucent, the seafood stock (with the squid ink) can be added.
  8. Distribute the ingredients all over the pan, bringing them to boil, and cook over high heat for about 8 minutes. Add salt to taste.
  9. Now cook the paella over high heat until the first layer of paella rice almost rises above the liquid. This usually takes about 8 minutes.
  10. Next, turn down the heat and add the shelled prawns, then let the paella simmer for another 8 minutes on low heat.
  11. When any remaining moisture has evaporated, remove the paella pan from the heat and let it sit for about five minutes.

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