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  • The Australian Women’s Weekly Food

    WEEKNIGHT WONDERS

    Oct 06, 2019 6 minutes

    FAST PIPI & SQUID PAELLA

    PREP + COOK TIME 30 MINUTES SERVES 4

    300g squid hoods, cleaned
    2 teaspoons finely grated lemon rind
    1 tablespoon lemon juice
    2 tablespoons extra virgin olive oil
    1 cup (250ml) salt–reduced fish stock
    1 cup (250ml) water
    ¾ cup (150g) doongara low–GI white rice (see notes, opposite page)
    1 pinch saffron threads
    2 teaspoons smoked paprika
    1 medium leek (350g), trimmed, chopped finely
    3 cloves garlic, crushed
    1 large red capsicum (350g), chopped coarsely
    500g pipis
    2 tablespoons water, extra
    1/3 cup small fresh basil leaves

    1 Cut squid hoods down centre and open out; score the inside in a diagonal pattern, then cut into thin strips. Place squid, lemon rind and juice, and 2 teaspoons of the oil in a medium bowl. Cover; refrigerate until required.

    Meanwhile, place stock and the water in a medium saucepan; bring to the boil over high heat. Add rice, saffron and smoked paprika, reduce heat to low; cook, covered, for 10 minutes

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