Arroz con gambas y calamar
Make a Spanish-style feast with a prawn and squid paella. Serve directly from the pan for a flavourful family meal – mop up the juices with crusty bread
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 18-24 raw, shell-on king prawns (about 3-4 per person, depending on size)
- 2tbsp olive oil
- 1small onion or banana shallot , finely chopped
- 1fresh bay leaf
- good pinch of saffron
- 450g paella rice
- 2tsp tomato purée
- 200ml white wine
- 680ml seafood stock (see tip)
- 3medium squid (about 600g), cleaned and sliced
Instructions
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.