Arroz con Gambas y Calamar

Steps

1. Peel and devein most of the raw king prawns, reserving a few whole for garnish. In a large frying pan or shallow casserole, heat olive oil over medium-low heat and sauté the onion for about 5 minutes until it softens. Add the bay leaf, saffron, paella rice, and tomato puree, cooking for another 1-2 minutes while stirring.
2. Pour in the white wine and let it bubble for 1-2 minutes. Then add the seafood stock and 150ml of water. Cook for 5 minutes, then include the squid and season well. Stir to combine, then bring to a boil. Cover and reduce to a gentle simmer, cooking for an additional 12 minutes. Add more water if the mixture appears dry.
3. Remove the cover and mix in the peeled prawns, placing any whole prawns on top. Cover again and simmer for another 5-6 minutes until the prawns turn pink and are cooked through. Let it stand for a couple of minutes before serving directly from the pan.