Instructions
Step 1: Peel and devein most of the king prawns, reserving a few whole for an elegant garnish on top. If you'd prefer, your local fishmonger can assist with this prep to save you time. Gently heat the olive oil in a large frying pan or shallow flameproof casserole over medium-low heat. Add the finely chopped onion and sauté for about 5 minutes until it becomes soft and translucent, releasing a sweet aroma. Nestle in the bay leaf and sprinkle in the pinch of saffron, which will infuse the dish with its characteristic golden color and delicate fragrance. Stir in the paella rice and tomato purée, cooking for an additional 1-2 minutes. This brief toasting step helps the rice absorb flavors and promotes a perfect texture. Step 2: Pour in the white wine and let it bubble away for 1-2 minutes, allowing the alcohol to evaporate while the liquid reduces slightly, concentrating the taste. Next, add the seafood stock along with 150ml of water. Let the mixture cook for 5 minutes before gently folding in the fresh squid, ensuring it is well seasoned with salt and pepper. Bring the whole bubbling mixture to a boil, then cover the pan and turn the heat down to a gentle simmer. Let it cook for about 12 minutes, keeping an eye on the moisture level; add a splash more water if the rice looks too dry to prevent sticking and to achieve the perfect consistency. Step 3: Remove the lid and gently stir in the peeled prawns, distributing them evenly throughout the rice. Artistically arrange the reserved whole prawns on top as a beautiful finishing touch. Recover the pan and simmer for another 5-6 minutes, until the prawns turn bright pink and are cooked through. Once done, take off the heat and allow the dish to rest, covered, for a couple of minutes. This resting period helps the flavors to meld together. Serve the arroz con gambas y calamar straight from the pan, enjoying the warm, fragrant tapestry of seafood and saffron-infused rice. Tip: For an added burst of freshness, serve with lemon wedges to squeeze over just before eating, enhancing the seafood flavors.
