Spanish summer

13 August 2019
4 servings
Prep time
Total time
1h 35 min

200gr rice

4 raw, unshelled black tiger prawns

150g squid rings

150g octopus

1 big pinch saffron

90ml olive oil

3 garlic cloves, peeled and finely chopped

500ml fish stock

1 onion, peeled and finely diced

1 tsp smoked paprika

200g chopped tomatoes

250 gr frozen peas

50ml dry white wine

1 handful chopped flat-leaf parsley

½ lemon, cut into wedges


Start by steaming octopus for about 1 hour until tender. When cool enough to handle, cut tentacles and body into bite-size chunks.

Put the saffron in a small bowl with a tablespoon of hot water and leave to soak.

To make the prawn stock: Shell the prawns and put the flesh back in the fridge while you use the shells to make a stock. Heat a tablespoon of olive oil in a large pan over medium-low flame, then fry a clove of chopped garlic for a couple of minutes. Add the prawn heads and tails to the pan and cook, stirring to break them up, for about three minutes, until well coloured, then pour in the fish stock, turn up the heat a little and bring to just below a boil. Simmer gently for 30 minutes, then strain the stock, discard the shells, return the liquid to the pan and season to taste. Keep warm.

In a large pan - or a paellera if you have one - fry the onion and the rest of the garlic, stirring often, until the onion is soft and golden and the garlic doesn’t burn. Stir in paprika and cook for a minute or so until fragrant, then add the tomatoes and peas to the pan.

Turn up the heat, add the wine and bring to a simmer. Bubble vigorously for 10 minutes, until slightly reduced, then add the squid, octopus and rice. Stir well until all the grains are coated with liquid and the rice sits in an even layer.

Pour in 400ml of the warm prawn stock plus the saffron and its soaking water. Stir, bring to a boil and simmer for 10 minutes without any further stirring, then arrange the peeled prawn on top of the rice, pushing them down well into it but otherwise leaving it undisturbed.

Continue cooking, without stirring, for about eight minutes, keeping an eye on the pan – if it begins to look very dry before the rice has cooked through completely, then add the rest of the warm prawn stock, bearing in mind the finished dish shouldn’t be at all soupy or wet but there should be a crunchy crust on the bottom.

Cover the pan with foil, turn off the heat and leave to rest for 10 minutes. Remove the foil and garnish with chopped parsley and wedges of lemon.

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