Prawn squid ink and bacon paella
Ingredients
- 50ml extra virgin olive oil
- 1 red onion, finely chopped
- 4 cloves garlic, finely chopped
- sea salt
- 8 small squid tubes, cleaned and cut into 5mm-thick slices
- 4 rashers of smoked bacon, cut into 5mm dice
- 1 tsp chilli flakes
- 1 tsp smoky hot paprika
- 2 tbsp squid ink
- 1 tbsp tomato paste
- 300g paella rice
- 1.25 litres chicken stock (check gluten-free if required)
- 8 medium king prawns, peeled
- 4 tbsp flat-leaf parsley, chopped
- freshly ground pepper
- aioli, to serve
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