Arroz con gambas y calamar

• Raw King Prawns24
• Olive Oil2 tbsp
• Onion1 small
• Bay Leaf1
• Saffron1 pinch
• Paella Rice1 lb
• Tomato Puree2 teaspoons
• White Wine¾ cups
• Seafood stock2¾ cups
• Squid3 Medium

Instructions

1. 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.

2. 2

   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.

3. 3

   Add the bay leaf, saffron, rice and tomato purée, and cook for 1-2 mins more, stirring.

4. 4

   Pour in the wine and bubble for 1-2 mins, then pour in the seafood stock and 150ml water.

5. 5

   Cook for 5 mins, then add the squid, season well and stir to combine.

6. 6

   Bring to the boil, then cover and reduce the heat to a gentle simmer.

7. 7

   Cook for 12 mins more, adding a little more water if the mixture starts to look dry.

8. 8

   Uncover the pan and stir through the peeled prawns, then arrange any whole prawns on top of the rice mixture.

9. 9

   Cover again and simmer for a further 5-6 mins until the prawns are pink and cooked through.

10. 10

    Leave to stand for a couple of minutes before serving from the pan.