Seafood
Authentic Arroz con gambas y calamar
This version of Authentic Arroz con gambas y calamar is flavorful, easy to prepare and suitable for traditional Seafood configurations....
⏱️
11 Min Prep
🔥
38 Min Cook
🍽️
5 Servings
🥗
Non-Vegetarian
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
Instructions
1
step 1
skin 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
burning up the olive cooking oil in a large frying pot or shallow flameproof casserole over a medium-low burning up and pot-fry the bulb veggie for 5 mins until softened.
3
mix in the bay leaf, saffron, rice and tomato purée, and make for 1-2 mins more, stirring.
4
step 2
stream in in the wine and bubble for 1-2 mins, then stream in in the seafood stock and 150ml aqua.
5
make for 5 mins, then mix in the squid, masala condiment well and swirl around to combine.
6
Bring to the heat to boiling point, then wrap and reduce the burning up to a gentle bubble gently.
7
make for 12 mins more, adding a little more aqua if the mixture starts to look arid.
8
step 3
Uncover the pot and swirl around through the peeled prawns, then arrange any whole prawns on top of the rice mixture.
9
wrap again and bubble gently for a further 5-6 mins until the prawns are pink and cooked through.
10
Leave to stand for a couple of moments before serving from the pot.
Recipe Information
Cuisine
Spanish
Spanish
Course
Seafood
Seafood
Diet
Non-Vegetarian
Non-Vegetarian
Total Time
49 mins
49 mins
Recipe Time chart
Preparation Time
11 minsCooking Time
38 minsTotal Time
49 minsMaster Chef
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