Ingredients
- Raw King Prawns (24)
- Squid (3 Medium)
- Paella Rice (450g)
- Seafood stock (650ml)
- White Wine (200ml)
- Olive Oil (2 tbsp)
- Onion (1 small)
- Bay Leaf (1)
- Saffron (1 pinch)
- Tomato Puree (2 teaspoons)
Instructions
Steps
- Peel and devein most of the raw king prawns, reserving a few whole for garnish. In a large frying pan or shallow casserole, heat olive oil over medium-low heat and sauté the onion for about 5 minutes until it softens. Add the bay leaf, saffron, paella rice, and tomato puree, cooking for another 1-2 minutes while stirring.
- Pour in the white wine and let it bubble for 1-2 minutes. Then add the seafood stock and 150ml of water. Cook for 5 minutes, then include the squid and season well. Stir to combine, then bring to a boil. Cover and reduce to a gentle simmer, cooking for an additional 12 minutes. Add more water if the mixture appears dry.
- Remove the cover and mix in the peeled prawns, placing any whole prawns on top. Cover again and simmer for another 5-6 minutes until the prawns turn pink and are cooked through. Let it stand for a couple of minutes before serving directly from the pan.