Spanish Rice With Squid Prawn Fennel Recipes

SPANISH RICE WITH SQUID, PRAWN & FENNEL

Steps:

• Slice the squid into rings and tip into a mixing bowl with the tentacles, prawns, 4 tbsp olive oil, fennel seeds, the lemon juice, half the garlic and some seasoning, then set aside.
• Heat oven to 190C/170C fan/gas 6. Heat the remaining oil in a shallow, wide ovenproof pan. Fry the onions and chopped fennel for about 10 mins until soft and starting to turn golden, add the remaining garlic and cook for another 5 mins. Scatter in the rice, stir and cook until it just starts to crackle. Pour in the wine, ink and stock and bring up to a simmer, giving everything a gentle stir to incorporate the ink. Stir through most of the sliced squid, keeping a few rings and the tentacles back.
• Transfer the pan to the oven, cook for 25 mins, then place the prawns and remaining squid on top and drizzle everything with the oil from the marinade. Put back in the oven for another 10 mins or until all the liquid has been absorbed and the rice and seafood are just cooked. Scatter over the sliced fennel and fronds, lemon zest, and the chopped parsley. Place in the middle of the table and let everyone help themselves.

SPANISH RICE AND PRAWN ONE POT

Steps:

• In a non-stick frying pan, fry the onion, peppers, chorizo and garlic in the oil over high heat for 3 minutes.
• Stir in the rice, tomatoes and boiling water.
• Cover and cook over high heat for 12 minutes.
• Uncover and stir - the rice should almost be tender at this point.
• Stir in the prawns, with a bit more water if the rice looks dry.
• Cook for another minute until the prawns are just pink and the rice tender.

SPANISH RICE AND SHRIMP

Steps:

• Bring water to a boil in a saucepan. Add rice mix and 1 tablespoon olive oil. Boil for 1 minute; cover and reduce heat. Simmer until water is absorbed, about 25 minutes.
• Heat remaining olive oil in a skillet over medium-high heat. Add onion and saute until just soft, about 2 minutes. Add shrimp, green bell pepper, red bell pepper, and seafood seasoning. Cook, stirring occasionally, until shrimp are bright pink, about 5 minutes.
• Mound rice on each plate; top with a portion of the pepper-shrimp mixture and a generous sprinkling of parsley.

SPANISH BLACK RICE WITH PAN-ROASTED PRAWNS AND GREEN OLIVES: ARROZ NEGRO

Steps:

• Combine the stock and squid ink in a saucepan and place over medium-low heat, stir to combine.
• Heat 3 tablespoons of the olive oil in a wide shallow skillet or paella pan over medium heat. Make a sofrito by sauteing the onion, garlic, and tomatoes; cook until the mixture caramelizes a bit and the flavors meld, about 10 minutes. Sprinkle with the paprika, salt and pepper. Fold in the rice, stirring to coat the grains. Pour in the hot, black stock and give it a stir. Reduce the heat to low and cook until the liquid is absorbed, about 10 minutes; season with salt and pepper. Do not cover or constantly stir like risotto.
• Mix the pimentos, olives, parsley, lemon juice, and remaining 2 tablespoons of oil together in a small bowl. Arrange the pan-roasted prawns on the black rice, and sprinkle the olive mixture all over the top; serve directly from the pan at the table.
• Make a quick marinade for the prawns by combining them in a bowl with a healthy drizzle of olive oil, the paprika, crushed garlic, lemon slices, salt, and pepper. Toss the prawns so they are coated with all the good stuff and marinate for 5 minutes to 2 hours in the refrigerator.
• Place a large skillet over medium-high heat and coat with a couple of tablespoons of olive oil. When the oil is hot, pull the prawns out of the marinade and toss them into the pan. Saute for 3 minutes on each side until the shells are red and charred. Serve the prawns with the Spanish black rice.