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…
40′
Total
4
Servings
medium
Effort
seafood
Ingredients · 10
Onion
1 small
Produce
Tomato Puree
2 teaspoons
Produce
Raw King Prawns
24
Meat & Seafood
Bay Leaf
1
Spices & Baking
Saffron
1 pinch
Spices & Baking
Seafood stock
650ml
Canned & Jarred
Olive Oil
2 tbsp
Condiments & Sauces
Paella Rice
450g
Pasta & Grains
White Wine
200ml
Beverages
Squid
3 Medium
Other
Method
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.
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 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.
3
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.