Arroz con gambas y calamar

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Peel 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.
2. 2Heat the olive oil in a large frying pan or shallow flameproof casserole over a medium-low heat and cook the onion for 5 mins until softened.
3. 3Add the bay leaf, saffron, rice and tomato purée, and let it cook for 1-2 mins more, stirring.
4. 4Add the winePour 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.
5. 5Let come to a boil, then cover and turn the heat down to a gentle simmer. Let it cook for 12 mins more, adding a little more water if the mixture starts to look dry.
6. 6Uncover the pan and stir through the peeled prawns, then arrange any whole prawns on top of the rice mixture.
7. 7ServeCover again and let it 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.