Arroz con gambas y calamar

Name: Arroz con gambas y calamar
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Ingredients: 24 Raw King Prawns; 2 tbsp Olive Oil; 1 small Onion; 1 Bay Leaf; 1 pinch Saffron; 450 g Paella Rice; 2 teaspoons Tomato Puree; 200 ml White Wine; 650 ml Seafood stock; 3 Medium Squid

60 min · Serves 4 · By TheMealDB Import

High Protein
Spanish
Seafood
Dinner

Spanish, Seafood

Adapted from bbcgoodfood.com

Ingredients

For 4 servings

24 Raw King Prawns
2 tbspOlive Oil
1 smallOnion
1 Bay Leaf
1 pinchSaffron
450 gPaella Rice
2 teaspoonsTomato Puree
200 mlWhite Wine
650 mlSeafood stock
3 MediumSquid

Method

Prep 20 min · Cook 40 min

1Peel and devein most of the prawns (a fishmonger should be able to do this for you), keeping a few whole for decoration, if you like. Heat the olive oil in a large frying pan or shallow flameproof casserole over a medium-low heat and fry the onion for 5 mins until softened. Add the bay leaf, saffron, rice and tomato purée, and cook for 1-2 mins more, stirring.
2Pour in the wine and bubble for 1-2 mins, then pour in the seafood stock and 150ml water. Cook for 5 mins, then add the squid, season well and stir to combine. Bring to the boil, then cover and reduce the heat to a gentle simmer. Cook for 12 mins more, adding a little more water if the mixture starts to look dry.
3Uncover the pan and stir through the peeled prawns, then arrange any whole prawns on top of the rice mixture. Cover again and simmer for a further 5-6 mins until the prawns are pink and cooked through. Leave to stand for a couple of minutes before serving from the pan.