Arroz con gambas y calamar

Name: Arroz con gambas y calamar
Cuisine: Spanish
Ingredients: 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

Seafood Spanish

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This Arroz con gambas y calamar recipe is built around raw king prawns, and it comes together in about under an hour from start to finish. Low and slow is the secret — the longer simmer lets raw king prawns soften and the flavours deepen. Scroll down for the ingredients, the step-by-step method, and answers to the questions we get asked most about it.

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Arroz con gambas y calamar — Seafood recipe, Spanish cuisine — Arroz con gambas y calamar · Spanish

Level Medium

Ingredients

24 Raw King Prawns
2 tbsp Olive Oil
1 small Chopped Onion
1 Bay Leaf
1 pinch Saffron
450 g Paella Rice
2 tsp Tomato Puree
200 ml White Wine
650 ml Seafood stock
3 medium Squid

Method

Peel 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.
Pour 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.
Uncover 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.

Tips for the best Arroz con gambas y calamar

Taste as you go. Seasoning at the end is fine, but adjusting halfway through gives a more balanced result.
Rest the finished dish for a few minutes before serving — it lets the flavours settle and the texture firm up.
Read the whole method before you start and measure out the 10 ingredients first — it keeps the pace relaxed once the heat is on.
Let the prawn come up to room temperature for 15 minutes before cooking so it cooks evenly.

Variations

Swap the prawn for scallops or chicken — keep the cooking time similar and check for doneness.
Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
Fusion twist: keep the method but swap the spices for your own favourites — the Spanish base takes well to it.

Serving ideas

Pairs well with a simple salad and a glass of something cold.

Storage

Best eaten fresh. Leftovers keep covered in the fridge for 2 days; reheat in a hot pan or oven rather than the microwave to bring the crispness back.

Frequently asked questions

Is this Arroz con gambas y calamar recipe medium to make?

It is rated medium: 10 ingredients and 3 steps. Follow the order and the tips above and it is very forgiving.

What can I substitute for raw king prawns?

Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.

Can I make Arroz con gambas y calamar ahead of time?

Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.

Recipe data via TheMealDB — source