A fragrant Spanish seafood rice with king prawns and squid, simmered in saffron, white wine and seafood stock until tender — a one-pan taste of the coast.
- 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
Video
Preparation
- Peel and devein most of the prawns, keeping a few whole for decoration if you like. Heat the olive oil in a large frying pan or shallow flameproof casserole over medium-low heat and fry the onion for 5 minutes until softened.
- Add the bay leaf, saffron, rice and tomato purée and cook for 1–2 minutes more, stirring.
- Pour in the wine and let it bubble for 1–2 minutes, then add the seafood stock and 150ml water. Cook for 5 minutes, then stir in the squid, season well, and bring to the boil.
- Cover, reduce to a gentle simmer, and cook for 12 minutes more, adding a splash of water if it looks dry.
- Uncover and stir through the peeled prawns, then arrange any whole prawns on top.
- Cover again and simmer for a further 5–6 minutes until the prawns are pink and cooked through.
- Leave to stand for a couple of minutes before serving straight from the pan.
