Spanish · seafood

Arroz con gambas y calamar

Name: Arroz con gambas y calamar
Yield: 4 servings
Cuisine: Spanish
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

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Raw King Prawns24
Olive Oil2 tbsp
Onionsmall1
Bay Leaf1
Saffron1 pinch
Paella Rice450 g
Tomato Puree2 tsp
White Wine200 ml
Seafood stock650 ml
SquidMedium3

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

3 steps · 0 min

1
Peel and devein most of the prawns (a fishmonger should be able to do this for you), keeping a few whole for decoration, if you like. Heat the olive oil in a large frying pan or shallow flameproof casserole over a medium-low heat and fry the onion for 5 mins until softened. Add the bay leaf, saffron, rice and tomato purée, and cook for 1-2 mins more, stirring.
2
Pour in the wine and bubble for 1-2 mins, then pour in the seafood stock and 150ml water. Cook for 5 mins, then add the squid, season well and stir to combine. Bring to the boil, then cover and reduce the heat to a gentle simmer. Cook for 12 mins more, adding a little more water if the mixture starts to look dry.
3
Uncover the pan and stir through the peeled prawns, then arrange any whole prawns on top of the rice mixture. Cover again and simmer for a further 5-6 mins until the prawns are pink and cooked through. Leave to stand for a couple of minutes before serving from the pan.