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.
Note
Related
Sign up for our newsletter
Want 20% off at THE ICONIC? Sign up to the latest news at Women’s Weekly Food.
