Arroz con gambas y calamar
Ingredients
- 18-24 raw, shell-on king prawns
- 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
- 3 medium squid, cleaned and sliced
Instructions
- 1
Peel and devein most of the prawns, 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.
5 min - 2
Add the bay leaf, saffron, rice and tomato purée, and cook for 1-2 mins more, stirring.
2 min - 3
Pour in the wine and bubble for 1-2 mins, then pour in the seafood stock and 150ml water.
2 min - 4
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.
17 min - 5
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.
6 min - 6
Leave to stand for a couple of minutes before serving from the pan.
Nutrition
Per serving (based on 6 servings)
