Make a Spanish-style feast with a prawn and squid paella. Serve directly from the pan for a flavourful family meal – mop up the juices with crusty bread
Prep:25 mins
Serves 6
18-24 raw, shell-on king prawns (about 3-4 per person, depending on size)2 tbsp olive oil1 small onion or banana shallot, finely chopped1 fresh bay leafgood pinch of saffron450g paella rice2 tsp tomato purée200ml white wine680ml seafood stock (see tip)3 medium squid (about 600g), cleaned and sliced
STEP 1Peel and devein most of the prawns (a fishmonger should be able to do this for you), keeping a few whole for decoration, if you like. Heat the olive oil in a large frying pan or shallow flameproof casserole over a medium-low heat and fry the onion for 5 mins until softened. Add the bay leaf, saffron, rice and tomato purée, and cook for 1-2 mins more, stirring.STEP 2Pour in the wine and bubble for 1-2 mins, then pour in the seafood stock and 150ml water. Cook for 5 mins, then add the squid, season well and stir to combine. Bring to the boil, then cover and reduce the heat to a gentle simmer. Cook for 12 mins more, adding a little more water if the mixture starts to look dry.STEP 3Uncover the pan and stir through the peeled prawns, then arrange any whole prawns on top of the rice mixture. Cover again and simmer for a further 5-6 mins until the prawns are pink and cooked through. Leave to stand for a couple of minutes before serving from the pan.
