Prawn & Squid Paella

Recipe Details

Preparation Time

25 mins

Cooking Time

50 mins

Ingredients

• 18-24 raw, shell-on king prawns (about 3-4 per person, depending on size)
• 2 tbsp olive oil
• 1 small onion or banana shallot, finely chopped
• 1 fresh bay leaf
• Good pinch of saffron
• 450g paella rice
• 2 tsp tomato purée
• 200ml white wine
• 680ml seafood stock

Method

1. Heat the olive oil in a large frying pan or shallow flameproof casserole over medium-low heat.
2. Fry the chopped onion for 5 mins, until softened. Add the bay leaf, saffron, and rice, and cook for 1-2 mins more, stirring.
3. Pour in the white wine and bubble for 1-2 mins, then pour in the seafood stock and 150ml water. Stir to combine.
4. Bring the mixture to a boil, then reduce the heat to a gentle simmer and cook for 12 mins.
5. Add the sliced squid and season well with salt. Cover and simmer for an additional 5-6 mins, until the squid is cooked through.
6. Stir in the peeled prawns and arrange any whole prawns on top of the rice mixture.
7. Cook for a further 2-3 mins, until the prawns are pink and cooked through.
8. Serve immediately from the pan, garnished with lemon wedges if desired.