Arroz con Gambas y Calamar

Ingredients

• 24 raw large shrimp
• 2 tbsp olive oil
• 1 small onion
• 1 bay leaf
• 1 pinch saffron
• 450 g paella rice
• 2 tsp tomato paste
• 200 ml white wine
• 650 ml seafood stock
• 3 medium squid
• 150 ml water
• 1 pinch salt (optional)
• 1 pinch black pepper (optional)

Steps

1. Peel and devein most shrimp, reserving a few whole for garnish if desired.
2. Heat olive oil in a large frying pan over medium-low heat. Sauté onion for 5 minutes until softened. Add bay leaf, saffron, rice, and tomato paste; cook for 1-2 minutes, stirring.
3. Pour in white wine and simmer for 1-2 minutes. Add seafood stock and 150ml water. Cook for 5 minutes.
4. Stir in squid and season well. Bring to a boil, then cover and reduce heat to a gentle simmer. Cook for 12 minutes, adding more water if needed.
5. Uncover, stir in peeled shrimp, and arrange whole shrimp on top. Cover and simmer for 5-6 minutes until shrimp are pink and cooked through.
6. Remove from heat and let stand for a couple of minutes before serving directly from the pan.