Arroz con gambas y calamar Recipe

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.

Pour in the white wine and let it bubble for 1-2 minutes, allowing some of the alcohol to cook off. Next, add the seafood stock and 150ml of water.

Cook for 5 minutes, then stir in the squid and season everything well. Bring the mixture to a boil, then cover the pan and reduce the heat to a gentle simmer. Continue to cook for 12 minutes, checking occasionally and adding a splash more water if the rice starts to look dry.