Spanish·non-vegetarian·medium

Arroz con gambas y calamar

Name: Arroz con gambas y calamar
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
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

Hey there, foodies! Today, I'm sharing with you my take on Arroz con Gambas y Calamar. Trust me, this dish is a game-changer in your kitchen! So, here's what you need: Raw King Prawns, Olive Oil, Onion, Bay Leaf, Saffron, Paella Rice, Tomato Puree, White Wine, Seafood stock, and Squid. First things first, peel and devein those prawns - or get your fishmonger to do it for you (because let's be real, who's got time for that?). Oh, and don't forget to keep a few prawns whole for that Instagram-worthy decoration - you know you wanna show off your cooking skills! Now, here's a little tip from me: when frying the onion, add a pinch of love and a dash of humor for extra flavor. Trust me, it works wonders! As you're cooking, let me share a quick anecdote: once, I accidentally mistook white wine for vinegar in this recipe. Let's just say, it was a memorable dish - in a not-so-good way! Alright, back to the recipe - follow the instructions and get ready to savor the coastal flavors of Spain with a dish that will make you feel like you're dining by the beach. Enjoy!

50 min(prep 20 + cook 30)

4 servings

520 kcal

4.5

Ingredients

Raw King Prawns24
Olive Oil2 tbsp
Onion1 small
Bay Leaf1
Saffron1 pinch
Paella Rice450g
Tomato Puree2 teaspoons
White Wine200ml
Seafood stock650ml
Squid3 Medium

Nutrition

520 kcalper serving

Protein30g27%

Carbs60g54%

Fat15g13%

Fiber3g3%

Sugar4g4%

Directions

1
step 1
2
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.
3
step 2
4
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.
5
step 3
6
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.

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