Arroz con Gambas y Calamar
Medel

Arroz con Gambas y Calamar

Golden saffron rice studded with tender squid and succulent prawns, finished with a whisper of white wine and aromatic bay leaf. This stunning paella arrives steaming from the pan with peeled shrimp folded through and whole prawns arranged like jewels across the top—a showstopping seafood dish that tastes far more impressive than it is to make.

⏱️50 min
🍽️4 portioner
2.5
🇪🇸 Spansk🇧🇷 Brasiliansk🍲 Middag🐟 Fisk🦐 Skaldjur

👩‍🍳 Gör så här

⏱️ Äggklocka
  1. 1
    Peel and devein the prawns, reserving a few whole for garnish if desired.
  2. 2
    Heat olive oil in a large frying pan or shallow flameproof casserole over medium-low heat. Fry the onion for 5 minutes until softened.
  3. 3
    Add the bay leaf, saffron, paella rice, and tomato purée. Cook for 1-2 minutes, stirring constantly.
  4. 4
    Pour in the white wine and bubble for 1-2 minutes until slightly reduced.
  5. 5
    Pour in the seafood stock and 150 ml water. Cook for 5 minutes.
  6. 6
    Add the squid, season well, and stir to combine. Bring to a boil.
  7. 7
    Cover and reduce heat to a gentle simmer. Cook for 12 minutes, adding a little more water if the mixture becomes too dry.
  8. 8
    Uncover the pan and stir in the peeled prawns. Arrange any whole prawns on top of the rice.
  9. 9
    Cover again and simmer for 5-6 minutes until the prawns are pink and cooked through.
  10. 10
    Let stand for 2 minutes before serving directly from the pan.
Arroz con Gambas y Calamar — Foodbible