Arroz con gambas y calamar

Ingredients

• 24 Raw King Prawns
• 2 tbsp Olive Oil
• 1 small Onion
• 1 Bay Leaf
• 1 pinch Saffron
• 450g Paella Rice
• 2 teaspoons Tomato Puree
• 200ml White Wine
• 650ml Seafood stock
• 3 Medium Squid

Quantities are the original recipe’s. The cost is our own estimate — typical own-brand supermarket prices for these quantities, divided by 4 servings. TheMealDB does not state how many a dish serves, so 4 is our assumption, not theirs. Treat it as “about this much a head”, not a shopping bill.

Method

1. Peel and devein the king prawns, leaving a handful whole if you want them for the top later.
2. Warm the olive oil in a wide, shallow pan over a medium-low heat and soften the onion for 5 mins.
3. Stir in the bay leaf, saffron, rice and tomato puree, and cook for a further 1-2 mins.
4. Pour in the white wine and let it bubble for 1-2 mins.
5. Add the seafood stock and 150ml water, then cook for 5 mins.
6. Stir in the squid, season generously, bring to the boil, then cover and drop to a gentle simmer for 12 mins, topping up with a splash of water if things look too dry.
7. Take off the lid, fold the peeled prawns through the rice, and lay any whole ones on the surface.
8. Cover again and simmer for 5-6 mins, until the prawns have turned pink and are cooked through.
9. Rest, covered, for a couple of minutes before bringing the pan straight to the table.

These steps were written by StreetOwl from the original recipe, in British English, with every oven temperature and cooking time checked against the source. They are not the original author’s words. If anything reads oddly, the original is linked below and it wins.