Arroz con Gambas y Calamar

Instructions

1. 1

   Peel and Prepare Prawns

   8 min

   Start by peeling and deveining the majority of the raw king prawns, ensuring to keep a few whole for garnishing later. In a large frying pan or shallow casserole, pour in olive oil and warm it over medium-low heat. Add the finely chopped onion and sauté for about 5 minutes, or until it becomes translucent and soft. Incorporate the bay leaf, saffron, paella rice, and tomato puree, stirring continuously for an additional 1-2 minutes to allow the ingredients to meld and the rice to toast slightly.

2. 2

   Add Wine and Stock

   22 min

   Once the rice mixture is aromatic, pour in the white wine and allow it to simmer for 1-2 minutes until the alcohol evaporates and the liquid reduces slightly. Next, add the seafood stock along with 150ml of water, stirring well to combine. Cook this mixture for 5 minutes, then introduce the squid and season generously with salt and pepper. Stir everything together, bring it to a boil, cover it with a lid, and then lower the heat to maintain a gentle simmer for 12 minutes. Keep an eye on the consistency; if it seems too dry, add a bit more water.

3. 3

   Add Prawns and Simmer

   13 min

   After the initial cooking time, remove the lid and gently fold in the peeled prawns, ensuring that any whole prawns are placed on top for presentation. Cover the pan again and let it simmer for an additional 5-6 minutes, or until the prawns turn a vibrant pink and are fully cooked through. Allow the dish to rest uncovered for a couple of minutes to let the flavors settle before serving directly from the pan, garnished with the reserved whole prawns.