Rice with Prawns and Squid
A Spanish-style rice dish with king prawns, squid, saffron, seafood stock, and white wine.
- 45 min
- 690 kcal
- Pescatarian
- Spanish
- Seafood
- Rice dish
Mellowpan tip: Makes 4 servings, so there’s room for leftovers. Plan them into your week.
Ingredients
For 4 servings
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Steps
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Step 1:
Peel and devein most of the prawns, keeping a few whole for decoration if desired.
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Step 2:
Heat the olive oil in a large frying pan or shallow flameproof casserole over medium-low heat, then fry the onion for 5 minutes until softened.
5 min -
Step 3:
Add the bay leaf, saffron, rice, and tomato purée, then cook for 1–2 minutes more, stirring.
1–2 min -
Step 4:
Pour in the white wine and let it bubble for 1–2 minutes.
1–2 min -
Step 5:
Pour in the seafood stock and 150ml water, then cook for 5 minutes.
5 min -
Step 6:
Add the squid, season well, and stir to combine.
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Step 7:
Bring to the boil, then cover and reduce the heat to a gentle simmer. Cook for 12 minutes more, adding a little more water if the mixture starts to look dry.
12 min -
Step 8:
Uncover the pan and stir through the peeled prawns, then arrange any whole prawns on top of the rice mixture.
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Step 9:
Cover again and simmer for a further 5–6 minutes, until the prawns are pink and cooked through.
5–6 min -
Step 10:
Leave to stand for a couple of minutes before serving from the pan.
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