Seafood
Traditional Arroz con gambas y calamar Recipe
This version of Traditional Arroz con gambas y calamar Recipe is flavorful, easy to prepare and suitable for traditional Seafood configurations....
⏱️
10 Min Prep
🔥
45 Min Cook
🍽️
6 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
bring to temperature the olive fat in a large frying wok or shallow flameproof casserole over a medium-low bring to temperature and sauté the shallot for 5 mins until softened.
3
stream in in the bay leaf, saffron, rice and tomato purée, and bring to temperature 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
bring to temperature for 5 mins, then stream in in the squid, scented element well and mix gently to combine.
6
Bring to the heat to boiling point, then put a lid on and reduce the bring to temperature to a subtle stew.
7
bring to temperature for 12 mins more, adding a little more aqua if the mixture starts to look dehydrated.
8
step 3
Uncover the wok and mix gently through the peeled prawns, then arrange any whole prawns on top of the rice mixture.
9
put a lid on again and stew for a further 5-6 mins until the prawns are pink and cooked through.
10
Leave to stand for a couple of mins before serving from the wok.
Recipe Information
Cuisine
Spanish
Spanish
Course
Seafood
Seafood
Diet
Non-Vegetarian
Non-Vegetarian
Total Time
55 mins
55 mins
Recipe Time chart
Preparation Time
10 minsCooking Time
45 minsTotal Time
55 minsMaster Chef
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