Arroz con gambas y calamar

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

Instructions

1. Peel and devein most of the prawns, keeping a few whole for serving if you like. Clean the squid and cut into rings. Prepare all the ingredients in advance.
2. Heat the olive oil in a wide frying pan or shallow flameproof casserole over medium-low heat. Add the finely chopped onion and cook for about 5 minutes until soft and translucent.
3. Add the bay leaf, saffron, rice and tomato purée. Stir well and cook for 1–2 minutes so the rice absorbs the flavours.
4. Pour in the white wine and let it bubble for 1–2 minutes until mostly reduced. Add the seafood stock and about 150 ml water and cook for 5 minutes.
5. Stir in the squid, season with salt and pepper, bring to the boil, then cover and reduce the heat to a gentle simmer. Cook for about 12 minutes, adding a little more water if the rice looks dry.
6. Uncover the pan and stir in the peeled prawns. Arrange any whole prawns on top, cover again and cook for a further 5–6 minutes until the prawns are pink and cooked through.
7. Remove from the heat and leave to stand for 2–3 minutes before serving directly from the pan.

instructions_source: editorial-classic