Arroz con gambas y calamar

Name: Arroz con gambas y calamar
Prep time: 23 min
Cook time: 30 min
Total time: 53 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 24 raw jumbo shrimps; 2 tbsp olive oil; 1 onion; 1 bay leaf; 1 pinch saffron; 1 lb paella rice; 2 tsp tomato paste; ¾ cup + 1 tbsp white wine; 2 ¾ cups seafood stock; 3 squids

A Spanish dinner made with seafood. Ready in about 53 minutes. Difficulty: medium.

23 minPrep (about)
30 minCook (about)
53 minTotal time
4Servings
MediumDifficulty

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Ingredients

How many people?

− 5 people +

Changed from 4 to 5 people · Back to 4

Main ingredients

30 raw jumbo shrimps Shopping tip: Jumbo shrimp, raw (UK: king prawns). Frozen works.
4 squids

Fresh & other

1 onion
1.2 lb paella rice
2 ½ tsp tomato paste Shopping tip: Tomato paste (UK: tomato purée), in a small can or tube.
1 cup + 1 tbsp white wine
3 ½ cups seafood stock

Sauces & oils

2 ½ tbsp olive oil

Spices & seasonings (2): bay leaf, saffron

1 bay leaf
1 pinch saffron

How to make it

Steps in our own plain words.

Peel and devein most of the prawns, keeping some whole for decoration, if you like.
Heat the olive oil in a big frying pan or shallow flameproof casserole over medium-low heat.
Fry the onion for 5 mins till softened.
Add the tomato pur, rice, saffron and bay leafée.
Cook for 1-2 mins more, stirring.
Pour in your wine and bubble for 1-2 mins.
Pour in your seafood stock and ½ cup + 2 tbsp water.
Cook for 5 mins.
Add the squid.
Season well.
Stir to mix.
Bring to the boil.
Cover.
Turn the heat down to a gentle simmer.
Heat for 12 mins more, adding little more water if the mix starts to look dry.
Uncover the pan.
Stir through the peeled prawns.
Arrange any whole prawns over the top of the rice mixture.
Cover again.
Simmer for a further 5-6 mins till the prawns are pink and cooked through.
Leave to stand for 2 minutes before serving from the pan.