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

Ingredients

• 24raw jumbo shrimp, peeled and deveined, a few kept whole for decoration
• 2 tbspolive oil
• 1onion, small, finely chopped
• 1 leafbay leaf
• saffron
• 2 1/4 cupspaella rice
• 2 tsptomato paste
• 3/4 cupwhite wine
• 2 3/4 cupsseafood stock
• 3squid, medium, cleaned and cut into rings

Method

1. 1

   Peel and devein most of the shrimp, setting a few aside whole to lay on top at the end.

2. 2

   Heat the olive oil in a large skillet or shallow casserole over medium-low heat and fry the onion for 5 minutes until soft and sweet.

3. 3

   Add the bay leaf, the saffron, the rice and the tomato paste and stir them together for 1–2 minutes, until the grains are coated and glossy.

4. 4

   Pour in the white wine and let it bubble away for 1–2 minutes, then add the seafood stock and 150 ml of water and cook for 5 minutes.

5. 5

   Stir in the squid rings and season well.

6. 6

   Bring it to the boil, then cover and drop to a gentle simmer for 12 minutes, splashing in a little more water if the surface starts to look dry.

7. 7

   Uncover, stir the peeled shrimp through the rice and arrange the whole ones on top. Cover again and simmer for 5–6 minutes, until they are pink and firm.

8. 8

   Take it off the heat and let it stand for a couple of minutes before serving straight from the pan.