Recipe byThe ZestyPlate Kitchen
A fragrant Spanish seafood rice with king prawns and squid, cooked in saffron, white wine and seafood stock until tender. A one-pan taste of the coast.
This Spanish rice with prawns and squid leans hard on the sea: saffron-tinted grains cooked in seafood stock and white wine, studded with sweet prawns and tender squid. Think of it as a quicker, looser weeknight relative of paella that still tastes of the coast.
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Prep 15 min
Cook 30 min
Total 45 min
Medium
Scale:
- 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
Preparation
- Peel and devein most of the prawns, leaving a few whole for the top 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 puree and cook for 1 to 2 minutes more, stirring.
- Pour in the wine and let it bubble for 1 to 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, drop 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 sit any whole prawns on top.
- Cover again and simmer for a further 5 to 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
- Steep a pinch of saffron in the warm stock to give the rice both its colour and a faint floral note.
- Add the prawns towards the end so they stay plump and sweet instead of turning rubbery.
- Go easy on the stirring once the rice is simmering, since a gentle hand keeps the texture right.
- Rest it off the heat for a couple of minutes before serving so everything settles.
Frequently Asked Questions
Yes. Thaw it and pat it dry first so it sears rather than stews, then add it at the timings in the recipe.
It is looser and faster, built around prawns and squid, without the wider mix of meats or the crisp base paella is known for.
Cook squid either very briefly or, as here, gently simmered. It is the middle ground that turns it tough.
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