Squid and Red Prawn Rice

Here are the ingredients you'll need

• 450g round short-grain rice
• 400g red prawns
• 500g cleaned squid
• 2 large red tomatoes, crushed
• 3 garlic cloves
• Extra virgin olive oil
• Pink salt
• 1L seafood stock

Method

1. 1Clean the squid thoroughly inside and cut into small pieces; set aside.
2. 2Add a drizzle of olive oil to the paella pan and sear the prawns just for a second on each side; set aside.
3. 3Next, add the chopped squid and cook until it starts to brown, then set aside as well.
4. 4Add the finely minced garlic, and once it begins to turn golden, stir in the crushed tomatoes (add a tiny splash of oil if needed).
5. 5Season with a pinch of salt and cook down until you have a thick sofrito.
6. 6Add the rice and toast it lightly, stirring so it soaks up all the flavor, until the grains look translucent.
7. 7Return the squid to the pan, mix well, and pour in the stock.
8. 8Cook for 15min for al dente rice, or 18min if you prefer it softer.
9. 9Arrange the red prawns on top during the last 2 minutes of cooking.
10. 10Let rest for 5min before serving.