Arroz con gambas y calamar

    Arroz con gambas y calamar

    • Spanish
    • Seafood

    Ingredients

    1. 24 Raw King Prawns
    2. 2 tbsp Olive Oil
    3. 1 small Onion
    4. 1 Bay Leaf
    5. 1 pinch Saffron
    6. 450g Paella Rice
    7. 2 teaspoons Tomato Puree
    8. 200ml White Wine
    9. 650ml Seafood stock
    10. 3 Medium Squid

    How to prepare

    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.