Pescatarian
6
Spanish
Arroz con gambas y calamar
Allergens: Crustaceans, Gluten, Molluscs, Sulphites
Saffron-tinted Spanish rice with prawns, squid and bay, a coastal one-pan supper straight out of Valencia.
Ingredients
- Olive oil 2 tbsp
- Stock cubes 650 ml
- Tomato purée 2 tsp
- Onion 1 small
- Prawns 24
- Squid 3 medium
- Arborio rice 450 g
- Bay leaves 1
- Saffron 1 pinch
- White wine 200 ml
Method
- 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.
- 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.
- 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.