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Personal Paella with Squid and Scallions

Personal Paella with Squid and Scallions Recipe

  • 1 cup seafood stock or clam juice
  • Small pinch of crumbled saffron
  • 1/4 teaspoon pimenton (smoked Spanish paprika)
  • 4 to 5 ounces cleaned squid, bodies cut into 1/4-inch rings and tentacles halved lengthwise
  • Kosher or sea salt
  • Freshly ground black pepper
  • 2 teaspoons extra-virgin olive oil
  • 1/8 teaspoon red pepper flakes, or more to taste
  • 2 scallions, white and green parts, thinly sliced
  • 2 cloves garlic, minced
  • 1/3 cup Arborio, Bomba, or other short-grain rice
  • 4 large cherry tomatoes, quartered
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