Arroz con gambas y calamar

Method9 steps · about 1 hr 15 min

1. 1

   Step 1: Peel and devein most of the 18–24 prawns. If you want whole prawns for presentation, keep a few from that same supply whole and aside; the source does not specify how many. Keep both prepared portions chilled while starting the rice.

   Uses Complete 18–24 raw king-prawn supply for preparation

2. 2

   Step 2: Heat the 2 tbsp olive oil in a large frying pan or shallow flameproof casserole over medium-low heat. Add the finely chopped small onion (1 small), or the banana shallot (1) instead, and fry for about 5 minutes until softened.

   Soften onion or shallot · 5 minUses 2 tbsp olive oil · 1 small finely chopped onion, if choosing onion · 1 finely chopped banana shallot instead, if choosing shallot

3. 3

   Step 3: Add the fresh bay leaf (1), good pinch of saffron, 450 g paella rice and 2 tsp tomato purée to the softened onion or shallot. Cook for 1–2 minutes, stirring.

   Uses Complete cooked aromatic base · 1 fresh bay leaf · 1 good pinch saffron · 450 g paella rice · 2 tsp tomato purée

4. 4

   Step 4: Pour the 200 ml white wine into the pan with the seasoned rice. Let it bubble for 1–2 minutes, watching the pan.

   Uses Same complete seasoned rice mixture · 200 ml white wine

5. 5

   Step 5: Pour the 680 ml ready seafood stock and 150 ml initial water into the rice-and-wine pan. Cook for 5 minutes before adding the squid.

   Initial rice and stock cook · 5 minUses Complete rice and reduced-wine mixture · 680 ml ready seafood stock · 150 ml initial cooking water

6. 6

   Step 6: Stir the 3 cleaned and sliced medium squid into the rice pan after its initial 5-minute cook. Season with salt and black pepper to taste and bring the pan to the boil.

   Uses Complete existing rice and cooking liquid · 3 cleaned sliced medium squid, approximately 600 g according to author · Salt to taste; amount unspecified · Black pepper to taste; amount unspecified

7. 7

   Step 7: Cover the boiling rice-and-squid pan, lower the heat and simmer gently for 12 minutes. Watch its moisture and add a little separate extra water only if it begins to look dry.

   Simmer rice and squid · 12 minUses Complete rice and squid pan · Additional water only if the mixture dries; amount unspecified

8. 8

   Step 8: Uncover the rice-and-squid pan. Stir in all the prepared peeled prawns and arrange any reserved whole prawns on top. Cover again and simmer for 5–6 minutes, checking at 5, until the prawns are pink, opaque and cooked through.

   Check cooked prawns · 5 minUses Complete cooked rice-and-squid base · All prepared peeled prawns from the original supply; count unspecified · All reserved whole prawns from the same supply, if any; count unspecified

9. 9

   Step 9: Take the finished seafood rice off the heat and leave it to stand for about 2 minutes. Remove the bay leaf before eating and serve directly from the pan in 6 portions.

   Rest seafood rice · 2 minUses Complete cooked seafood rice with selected whole-prawn garnish