Saffron rice with seared squid

By: Michele Cranston , Photography by: John Paul Urizar

Discover the exciting flavours of Spain with this delicious and easy recipe for Saffron rice with seared squid

Serves 6, prep time and cook time 45 minutes

Saffron rice with seared squid


  • 600g baby squid, cleaned
  • 1/3 cup (80ml) extra virgin olive oil
  • 2 tablespoons lemon juice
  • 1 medium (350g) leek, chopped finely
  • 2 cloves garlic, chopped finely
  • 1 medium (200g) red capsicum, chopped
  • 1 teaspoon smoked paprika
  • generous pinch of saffron threads
  • 2 cups (400g) paella rice (calasparra or arborio)
  • 400g can diced tomatoes
  • 1 litre (4 cups) fish stock
  • micro cress and lemon wedges, to serve


  1. With a sharp knife, cut the squid tubes crossways into thin slices, leaving the underside uncut. Put the squid tubes and tentacles into a bowl with 2 tablespoons of the oil and lemon juice. Cover; refrigerate until ready to serve.
  2. Heat the remaining oil in a 30cm paella pan or large frying pan; cook the leek and garlic, stirring, for 3 minutes. Add the capsicum, paprika and saffron; cook, stirring, for 2 minutes or until fragrant. Add the rice and stir to coat in the spicy oil.
  3. Stir in the tomato and 3 cups (750ml) of the stock; simmer uncovered for 10 minutes. Reduce heat to low; cook for a further 10 minutes or until the rice is tender. Add the remaining fish stock if the rice needs a little more cooking.
  4. When rice is almost cooked, heat a grill plate or frying pan over high heat; cook squid for 2 minutes each side or until just cooked through. Transfer onto rice; scatter with cress. Serve with lemon wedges.

Not suitable to freeze or microwave.

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