Arroz con gambas y calamar
This Spanish paella marries tender squid and king prawns in saffron-touched rice, a dish that transforms humble ingredients into something worthy of celebration. The saffron isn't decorative here, it's the backbone, its earthiness grounding the briny seafood and wine. Building fond in the pan before adding rice creates texture and depth that separate a proper paella from mere rice with toppings. One pot, one technique, infinite satisfaction.
Instructions
step 1 Peel and devein most of the prawns (a fishmonger should be able to do this for you), keeping a few whole for decoration, if you like.
Heat the olive oil in a large frying pan or shallow flameproof casserole over a medium-low heat and fry the onion for 5 mins until softened.
Add the bay leaf, saffron, rice and tomato purée, and cook for 1-2 mins more, stirring. step 2 Pour in the wine and bubble for 1-2 mins, then pour in the seafood stock and 150ml water.
Cook for 5 mins, then add the squid, season well and stir to combine.
Bring to the boil, then cover and reduce the heat to a gentle simmer.
Cook for 12 mins more, adding a little more water if the mixture starts to look dry. step 3 Uncover the pan and stir through the peeled prawns, then arrange any whole prawns on top of the rice mixture.
Cover again and simmer for a further 5-6 mins until the prawns are pink and cooked through.
Leave to stand for a couple of minutes before serving from the pan..
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