A fragrant Spanish seafood rice with king prawns and squid, simmered in saffron, white wine and seafood stock until tender — a one-pan taste of the coast.
This Spanish rice with prawns and squid is a celebration of the sea — saffron-tinted grains simmered in seafood stock and white wine, dotted with sweet prawns and tender squid. It's a simpler, weeknight cousin of paella that delivers big coastal flavour.
Prep 15 min
Cook 30 min
Total 45 min
Medium
- 24 Raw King Prawns
- 2 tbsp Olive Oil
- 1 small Onion
- 1 Bay Leaf
- 1 pinch Saffron
- 450g Paella Rice
- 2 teaspoons Tomato Puree
- 200ml White Wine
- 650ml Seafood Stock
- 3 Medium Squid
Video
Preparation
- Peel and devein most of the prawns, keeping a few whole for decoration if you like. Heat the olive oil in a large frying pan or shallow flameproof casserole over medium-low heat and fry the onion for 5 minutes until softened.
- Add the bay leaf, saffron, rice and tomato purée and cook for 1–2 minutes more, stirring.
- Pour in the wine and let it bubble for 1–2 minutes, then add the seafood stock and 150ml water. Cook for 5 minutes, then stir in the squid, season well, and bring to the boil.
- Cover, reduce to a gentle simmer, and cook for 12 minutes more, adding a splash of water if it looks dry.
- Uncover and stir through the peeled prawns, then arrange any whole prawns on top.
- Cover again and simmer for a further 5–6 minutes until the prawns are pink and cooked through.
- Leave to stand for a couple of minutes before serving straight from the pan.
Tips from the ZestyPlate Kitchen
- A pinch of saffron steeped in the warm stock gives the rice its colour and gentle floral aroma.
- Add the prawns near the end so they stay plump and juicy rather than turning rubbery.
- Don't over-stir once the rice is simmering — gentle is best for the right texture.
- Let it rest a couple of minutes off the heat before serving so the flavours settle.
Frequently Asked Questions
Yes — thaw and pat it dry first so it sears rather than stews, and add it at the timing in the recipe.
It's looser and quicker, focused on prawns and squid, without the wider mix of meats and the prized crisp base.
Cook it either very briefly or, as here, gently simmered — it's the in-between cooking that toughens it.
