spanisheasy

Arroz con gambas y calamar

Name: Arroz con gambas y calamar
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: spanish
Ingredients: 24 Raw King Prawns; 2 tbsp Olive Oil; 1 small Onion; 1 Bay Leaf; 1 pinch Saffron; 450 g Paella Rice; 2 teaspoons Tomato Puree; 200 ml White Wine; 650 ml Seafood stock; 3 Medium Squid

A classic Spanish seafood from TheMealDB community kitchen — straightforward technique, real ingredients.

Updated April 25, 2026

min total

servings

4641

cal / serving

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Heads up: dietary tags are inferred from listed ingredients. If you have a medical allergy or intolerance, verify each ingredient against a label before cooking. This is not certified-allergen-safe content.

Origin

Categorized as Spanish Seafood in TheMealDB. Original source: https://www.bbcgoodfood.com/recipes/arroz-con-gambas-y-calamar

Ingredients

24Raw King Prawns
2 tbspOlive Oil
1 smallOnion
1Bay Leaf
1 pinchSaffron
450 gPaella Rice
2 teaspoonsTomato Puree
200 mlWhite Wine
650 mlSeafood stock
3 MediumSquid

Instructions

01
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.
02
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.
03
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.