Description
step 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.
step 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 t...
Instructions
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