Arroz con gambas y calamar

The recipe

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

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