Arroz con gambas y calamar
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Ingredients
- 18-24 raw, shell-on king prawns (about 3-4 per person, depending on size)
- 2 tbsp olive oil
- 1 small onion or banana shallot, finely chopped
- 1 fresh bay leaf
- good pinch of saffron
- 450g paella rice
- 2 tsp tomato purée
- 200ml white wine
- 680ml seafood stock (see tip)
- 3 medium squid (about 600g), cleaned and sliced
Method
- STEP 1
Peel and devein most of the prawns (a fishmonger should be able to do this for you), keeping a few whole for decoration, if you like. Heat the olive oil in a large frying pan or shallow flameproof casserole over a medium-low heat and fry the onion for 5 mins until softened. Add the bay leaf, saffron, rice and tomato purée, and cook for 1-2 mins more, stirring.
- STEP 2
Pour in the wine and bubble for 1-2 mins, then pour in the seafood stock and 150ml water. Cook for 5 mins, then add the squid, season well and stir to combine. Bring to the boil, then cover and reduce the heat to a gentle simmer. Cook for 12 mins more, adding a little more water if the mixture starts to look dry.
- STEP 3
Uncover the pan and stir through the peeled prawns, then arrange any whole prawns on top of the rice mixture. Cover again and simmer for a further 5-6 mins until the prawns are pink and cooked through. Leave to stand for a couple of minutes before serving from the pan.
