Step 1 of 6
Arroz con Gambas y Calamar (Rice with Prawns and Squid)
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.
Step 2
Leave to stand for a couple of minutes, then serve directly from the pan.
Step 3
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.
Step 4
Add the bay leaf, saffron, rice and tomato purée. Cook for 1–2 minutes, stirring.
Step 5
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.
Step 6
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.
