Arroz con gambas y calamar

step 1 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

Prep: 27 min
Cook: 16 min
Total: 43 min
Servings: 2
Medium
Lunch Mediterranean Dairy-Free Nut-Free
By Fresh Kitchen Recipes | Published Feb 08, 2026

Ingredients

2 servings
  • 24 whole Raw King Prawns
  • 2 tbsp Olive Oil
  • 1 small Onion
  • 1 whole Bay Leaf
  • 1 pinch Saffron
  • 450 g Paella Rice
  • 2 teaspoons Tomato Puree
  • 200 ml White Wine
  • 650 ml Seafood stock
  • 3 Medium Squid

Instructions

1

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.

2

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.

3

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 & Notes

Original recipe from Spanish cuisine.

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AI-Generated Recipe — This recipe was created with the help of artificial intelligence by Fresh Kitchen Recipes. We recommend reviewing ingredients and steps before cooking.