Step 1 of 8
Arroz con Gambas y Calamar (Rice with Shrimp and Squid)
Peel and devein most of the shrimp, setting a few aside whole to lay on top at the end.
Step 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.
Step 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.
Step 4
Pour in the white wine and let it bubble away for 1–2 minutes, then add the seafood stock and 5/8 cup of water and cook for 5 minutes.
Step 5
Stir in the squid rings and season well.
Step 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.
Step 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.
Step 8
Take it off the heat and let it stand for a couple of minutes before serving straight from the pan.
