Roasted Vegetable & Squid Ink Paella Recipe

Roasted Vegetable & Squid Ink Paella Recipe

4 - 6
Prep Time: 
Cook time: 
Olive Oil
2 (14.5oz)
Cans fire roasted diced tomatoes
1 Pkg
Aneto chicken broth
1 Tbsp
Tomato paste
½ Tsp
Chili powder
½ Tsp
Onion powder
1 Tsp
15.5 Oz
Canned black beans, drained and rinsed
1 ½ Cups corn kernels
3 Cups
Rotisserie Chicken, pulled or diced
Salt And Pepper
2 Cups
Cooked Matiz paella rice

1 Yellow squash, sliced
1 Zucchini, sliced
2 Cups Button or cremini mushroom, sliced
1 Doz Mini bell peppers, halved
6 oz Green beans
1-2 Cups Cherry tomatoes
½ Cup Peas
2 Garlic cloves, peeled and minced
2 Tsp Salt
1 Tsp Smoked paprika
½ Tsp Black pepper
4 Tbsp Olive oil, divided
1 ¼ Cup Matiz Paella Rice
1 Pkg (33.83oz or 1000ml) Aneto Squid Ink Paella Base
Lemon wedges and fresh thyme or parsley for garnish

  1. Preheat oven to 425° F and line a large baking sheet with aluminum foil.
  2. Place squash, zucchini, mushrooms, bell peppers, green beans, tomatoes, peas, and garlic in a large bowl, drizzle with 2 tbsp olive oil, and season with salt, paprika, and black pepper, toss to coat.
  3. Place the seasoned veggies on the baking sheet, place in the oven, and roast for 10-12 mins or until tender. Remove from the oven and set aside.
  4. While the veggies are roasting, heat the remaining 2 tbsp oil in a large paella pan or cast-iron skillet over medium-high heat.
  5. Add rice to the skillet and sauté for 2 mins, distributing the rice evenly.
  6. Pour in the base and bring to a boil.
  7. Do not stir the rice after this point.
  8. Cook for 10 mins on medium-high, reduce heat to medium, and cook for another 10 mins.
  9. Remove from the heat, top with the roasted vegetables, and set aside to rest for 5 mins.
  10. Garnish this squid ink paella with lemon wedges and fresh herbs before serving.
sliced carrots

About this recipe

Bright, vibrant veggies are nicely contrasted by the squid ink paella in this recipe. Squid ink is a coveted, culinary ingredient, famed throughout the Mediterranean. It has a rich, umami flavor with subtle reminders of the sea. 

We used Aneto's Squid Ink Paella Base to infuse this recipe with not only the color and flavor of squid ink but fresh fish, shellfish, vegetable, herbs, and spices. This base not only reduces our overall ingredient list, it helps keep this recipe manageable for those who are time-crunched. 

If you're new to the paella experience, this dish is a stunningly savory Spanish meal, originating from the province of Valencia. As the dish simmers, the rice absorbs any and all available flavors, making each bite memorable.

Chiveschopped celery