• 1 tbsp olive oil
  • 1 onion, finely chopped
  • 1 carrot, finely chopped
  • half a small bunch of parsley, stalks and leaves separated, both finely chopped
  • 4 garlic cloves, crushed or finely grated
  • 300g paella or short-grain rice
  • 600ml fish stock
  • 2 tsp or 2 x 4g sachets squid ink
  • 250ml vermouth blanco or fino sherry
  • 280g jar chargrilled artichokes in oil, drained, a few reserved whole and the rest roughly chopped
  • 400g cleaned squid (ask your fishmonger to do this for you), chopped into rings
  • lemon wedges, to serve


  • STEP 1

    Heat the oven to 180C/160C fan/gas 4. Heat the oil in an ovenproof frying pan over a low heat and fry the onion, carrot and parsley stalks for 12-15 mins until softened but not golden. Stir in the garlic and cook for 2 mins, then stir in the rice and fry for a few minutes until starting to turn translucent.

  • STEP 2

    Combine the stock and squid ink in a jug and set aside. Pour the vermouth or sherry into the rice and cook for a few minutes until reduced a little, then pour in the inky stock, chopped artichokes and squid. Mix well, then put in the oven and cook for 35-40 mins until the rice is tender and the liquid has been absorbed. Scatter over the whole artichokes and parsley leaves. Serve with the lemon wedges for squeezing over.

Recipe from Good Food magazine, September 2023

Goes well with


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