Paella with Juicy Prawns and Tender Squid

• raw king prawns with shells18-24

  (about 3‑4 per person, depending on size)

• olive oil↗2 ст. л. tbsp
• onion or banana shallot↗1 маленька

  finely chopped

• fresh bay leaf↗1
• saffron↗щедра щіпка
• paella rice450 g
• tomato paste2 ч. л. tsp
• white wine↗200 ml
• seafood broth680 ml

  (see note)

• squid↗3 середніх

  (about 600 g), cleaned and sliced

Step-by-step instructions

1. 1

   Clean and remove the vein in most of the prawns (the seller can do this), leaving a few whole ones for garnish if desired. Heat the olive oil in a large skillet or shallow heat‑proof pot over medium‑low heat and sauté the onion for 5 minutes until soft. Add the bay leaf, a pinch of saffron, the rice and tomato paste, and cook for another 1‑2 minutes, stirring constantly.

2. 2

   Pour in the white wine and bring to a boil, cooking for 1‑2 minutes. Then add the seafood broth and 150 ml water, cooking for 5 minutes. Add the sliced squid, season to taste and stir. Bring to a boil again, cover, reduce heat to a gentle simmer and cook for another 12 minutes, adding a little water if needed so the mixture does not dry out.

3. 3

   Remove the lid, add the cleaned prawns and stir, then arrange the whole prawns on top of the rice mixture. Cover again and simmer for 5‑6 minutes until the prawns turn pink and are cooked through. Let stand for a few minutes, then serve directly from the skillet.