SpanishMain course
Arroz con gambas y calamar
This is a straightforward rice dish, reminiscent of paella, featuring prawns and squid cooked in a single pan. You'll start by sautéing onion, then build the base with rice, tomato puree, white wine, and seafood stock. The squid goes in partway through cooking, and the prawns are stirred in right at the end, ensuring they stay tender. It comes together in about 35 minutes, making it a good option for a weeknight meal.
Method
3 steps · 34 min total
- 01
Prep Prawns, Sauté Onion
Peel and devein most of the prawns, reserving a few whole if you like; a fishmonger can often do this for you. Heat the olive oil in a large frying pan or a shallow flameproof casserole over medium-low heat. Add the onion and cook for about 5 minutes, until it softens and turns translucent.
Stir in the bay leaf, saffron, rice, and tomato purée. Cook for another 1-2 minutes, stirring constantly, until the rice is lightly toasted and fragrant.
- 02
Add Liquids, Simmer Rice
