← Nouns Cooking · Spanish

Ingredients

• 1.5 l hot fish or seafood stock
• 1 pinch Saffron
• 4 tbsp Olive oil
• 12 large raw prawns, shell on
• 400 g cleaned squid, cut into rings
• 1 Onion, finely chopped
• 1 red pepper, finely chopped
• 1 green pepper, finely chopped
• 3 cloves Garlic, chopped
• 1 tsp sweet smoked paprika
• 150 g grated fresh tomato or passata
• 100 ml White wine (optional)
• 300 g short-grain rice (bomba or calasparra)
• Salt
• 2 tbsp Parsley, chopped

Method

1. Crumble the saffron into the hot stock and keep it warm. Heat the oil in a wide, deep pot over medium-high heat and sear the prawns for 1 minute a side. Lift them out.
2. Add the squid and fry for 3 min until it turns white. Add the onion and both peppers and cook for 8 min, until soft.
3. Stir in the garlic and paprika for 30 seconds, then the tomato, and cook for 5 min into a thick sofrito. Add the wine, if using, and bubble for 2 min.
4. Add the rice and stir for 1 minute, then pour in the stock and season. Simmer briskly for 10 min, then lower the heat and cook for 6–8 min more, stirring once or twice, until the rice is just tender but the dish is still very brothy.
5. Tuck the prawns back in for the last 2 min, until cooked through. Turn off the heat, scatter with parsley and serve straight away in bowls; the rice keeps drinking the broth as it sits.

Tips

• Add a splash of hot stock or water at the end if it thickens before you serve: it should be loose and soupy.
• Cool leftovers within 1 hour, refrigerate, and reheat until piping hot within a day. Check your stock is gluten-free.

Sources

Written in our own words after cross-checking these recipes:

Bon Viveur Spain on a Fork Directo al Paladar