Arroz con gambas y calamar

Name: Arroz con gambas y calamar
Total time: 40 min
Cuisine: Spanish
Ingredients: 24 Raw King Prawns; 2 tbsp Olive Oil; 1 small Onion; 1 Bay Leaf; 1 pinch Saffron; 450g Paella Rice; 2 teaspoons Tomato Puree; 200ml White Wine; 650ml Seafood stock; 3 Medium Squid

40 minHardSpanishSeafood

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Gluten-freeDairy-freeHigh protein

Ingredients

Serves 4

Method

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.
2
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.
05:00
3
Add the bay leaf, saffron, rice and tomato purée, and cook for 1-2 mins more, stirring.
02:00
4
Pour in the wine and bubble for 1-2 mins, then pour in the seafood stock and 150ml water.
02:00
5
Cook for 5 mins, then add the squid, season well and stir to combine.
05:00
6
Bring to the boil, then cover and reduce the heat to a gentle simmer.
7
Cook for 12 mins more, adding a little more water if the mixture starts to look dry.
12:00
8
Uncover the pan and stir through the peeled prawns, then arrange any whole prawns on top of the rice mixture.
9
Cover again and simmer for a further 5-6 mins until the prawns are pink and cooked through.
06:00
10
Leave to stand for a couple of minutes before serving from the pan.

Source: original recipe