Arroz con gambas y calamar

3 steps · 34 min total

1. 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.

2. 02

   Add Liquids, Simmer Rice

   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.

3. 03

   Finish with Prawns, Rest

   Uncover the pan and stir in the peeled prawns. Arrange any whole prawns you saved on top of the rice. Cover the pan again and simmer for another 5-6 minutes, until all the prawns are opaque, pink, and cooked through. Take the pan off the heat and let it stand, covered, for a couple of minutes before serving directly from the pan.