Arroz con Gambas y Calamar (Rice with Prawns and Squid)

Ingredients

• 24raw king prawns, peeled and deveined, a few kept whole for decoration
• 2 tbspolive oil
• 1onion, small, finely chopped
• 1 leafbay leaf
• saffron
• 450 gpaella rice
• 2 tsptomato purée
• 200 mlwhite wine
• 650 mlseafood stock
• 3squid, medium, cleaned and cut into rings

Method

1. 5

   Uncover and stir through the peeled prawns, then arrange any whole prawns on top. Cover and simmer for a further 5–6 minutes until the prawns are pink and cooked through.

2. 6

   Leave to stand for a couple of minutes, then serve directly from the pan.

3. 1

   Peel and devein most of the prawns, keeping a few whole for decoration. Heat the olive oil in a large frying pan or shallow casserole over medium-low heat. Fry the onion for 5 minutes until softened.

4. 2

   Add the bay leaf, saffron, rice and tomato purée. Cook for 1–2 minutes, stirring.

5. 3

   Pour in the wine and bubble for 1–2 minutes, then add the seafood stock and 150ml water. Cook for 5 minutes, then add the squid and season well. Stir to combine.

6. 4

   Bring to the boil, then cover and reduce to a gentle simmer. Cook for 12 minutes more, adding a little more water if it starts to look dry.