Squid Ink Paella

My parents were in town a couple of weeks ago and requested for a Squid Ink Seafood Paella. Always up for a challenge, I agreed. Cooking the paella will be easy, since I've done it numerous times, its just harvesting the squid ink that I've not done before.

As usual, a couple of word search on google, I came across this website - step by step instructions! And soon, we all sat down to a momentous Squid Ink Paella, although I wasn't completely happy with the end result. More squid ink would have made it taste even better, so I would have to remember to tune that up next time! I served the rice with some crispy roast pork belly on the side.

Numerous attempts trying to create the best crackling skin roast pork, I've gathered a couple of new tips that will help. One of them being "par-boiling" the piece of pork first. I think this helps in drying out the skin and keeping the pork tender while it cooks. Whatever it is, the end result was a big slab of irresistible crackling sensation!


More tips:

1. Parboil the pork in boiling water for about 10 mins. Then pat dry with paper towel and keep in fridge with exposed skin to dry out further. 2. Preheat oven to 220C, roast for about 20 mins or until all the skin has popped. Then bring temperate down to 180C.

Besides the above 2 tips, follow the recipe here for the rest of the steps. Enjoy!