Arroz con gambas y calamar
Arroz con gambas y calamar — a Spanish seafood dish of rice with prawns and squid.
By API | Prep: 15 min | Cook: 30 min | Serves: 4
Tags: Seafood, Spanish, Dinner
Ingredients
- 24 g king prawns
- 2 g olive oil
- 1 g onions
- 1 pcs bay leaf
- 1 tsp saffron
- 450 g paella rice
- 2 ml tomato puree
- 200 cup white wine
- 650 ml seafood stock
- 3 g squid
Instructions
- Peel and devein most of the prawns, setting a few whole ones aside for garnish if you wish.
- Warm the olive oil in a large frying pan or shallow flameproof casserole over medium-low heat.
- Sauté the onion in the hot oil for about 5 minutes, until it has softened.
- Add the bay leaf, saffron, rice and tomato purée to the pan and cook, stirring, for 1–2 minutes.
- Pour in the wine and let it bubble gently for 1–2 minutes.
- Stir in the seafood stock and 150ml water, then cook for 5 minutes.
- Add the squid, season well and stir to combine.
- Bring the mixture up to the boil, then cover and reduce the heat to a gentle simmer.
- Simmer gently for 12 minutes, adding a little extra water if the mixture begins to look dry.
- Remove the lid and fold the peeled prawns into the rice, arranging any whole prawns on top.
- Cover once more and simmer for a further 5–6 minutes, until the prawns are pink and cooked through.
- Take the pan off the heat and leave to stand for a couple of minutes, then serve straight from the pan.