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Spanish rice with squid, prawn & fennel

A pan serving Spanish rice with squid, prawn & fennel

Spanish rice with squid, prawn & fennel

Name: Spanish rice with squid, prawn & fennel
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4
Cuisine: Spanish
Ingredients: 300g cleaned squid (ask your fishmonger to do this for you); 8 large king prawns head and shell on; 5 tbsp olive oil; 1 tsp fennel seeds toasted; 1 lemon juiced and zested; 4 garlic cloves sliced; 2 onions finely chopped; 1 fennel bulb half finely chopped, half finely sliced using a mandoline if you have one, fronds reserved; 200g paella or risotto rice; 125ml white wine; 3 sachets squid ink (available from souschef.co.uk); 500ml chicken or fish stock; chopped parsley to serve

Tom Kerridge

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Serves 4

More effort

Prep: 20 mins

Cook: 45 mins

A star rating of 5 out of 5.2 ratingsRate

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Make this Spanish paella-style dish with squid ink for dramatic black rice – but if you can't find it, use saffron instead for the more familiar yellow look

Healthy

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Ingredients

Nutrition

Units:

MetricUS

300g cleaned squid

(ask your fishmonger to do this for you)
8 large king prawns

head and shell on
5 tbsp olive oil
1 tsp fennel seeds

toasted
1 lemon

juiced and zested
4 garlic cloves

sliced
2 onions

finely chopped
1 fennel bulb

half finely chopped, half finely sliced using a mandoline if you have one, fronds reserved
200g paella or risotto rice
125ml white wine
3 sachets squid ink

(available from souschef.co.uk)
500ml chicken or fish stock
chopped parsley

to serve

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Nutrition: Per serving

kcal473

low
fat17g
saturates3g
carbs49g
sugars5g
fibre5g
protein24g
salt0.7g

Method

step 1

Slice the squid into rings and tip into a mixing bowl with the tentacles, prawns, 4 tbsp olive oil, fennel seeds, the lemon juice, half the garlic and some seasoning, then set aside.
step 2

Heat oven to 190C/170C fan/gas 6. Heat the remaining oil in a shallow, wide ovenproof pan. Fry the onions and chopped fennel for about 10 mins until soft and starting to turn golden, add the remaining garlic and cook for another 5 mins. Scatter in the rice, stir and cook until it just starts to crackle. Pour in the wine, ink and stock and bring up to a simmer, giving everything a gentle stir to incorporate the ink. Stir through most of the sliced squid, keeping a few rings and the tentacles back.
step 3

Transfer the pan to the oven, cook for 25 mins, then place the prawns and remaining squid on top and drizzle everything with the oil from the marinade. Put back in the oven for another 10 mins or until all the liquid has been absorbed and the rice and seafood are just cooked. Scatter over the sliced fennel and fronds, lemon zest, and the chopped parsley. Place in the middle of the table and let everyone help themselves.

Recipe from Good Food magazine, August 2017

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A star rating of 5 out of 5.2 ratings

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