Arroz con gambas y calamar

Bereiding

1. 1

   step 1 schil and devein most of the garnalen (a fishmonger should be able to do this for you), keeping a few whole for decoration, if you like. verhit the olijfolie 2 eetlepels olive oil in a large frying pan or shallow flameproof casserole over a medium-low verhit and bak 1 ui for 5 mins tot zacht. voeg toe 1 laurierblad, 1 snuf saffron, rijst and tomaat purée, and kook for 1-2 mins more, stirring.

2. 2

   giet in the wine and bubble for 1-2 mins, then giet in 650 ml seafood stock and 150ml water. kook for 5 mins, then voeg toe 3 inktvi's, breng op smaak goed and roer to meng. breng aan de kook, then dek af and zet het vuur lager to a gentle laat sudderen. kook for 12 mins more, adding a little more water if the mixture starts to look dry.

3. 3

   Uncover the pan and roer erdoor the peeled garnalen, then arrange any whole garnalen on top of the rijst mixture. dek af again and laat sudderen for a further 5-6 mins tot the garnalen are pink and cooked through. laat to stand for a couple of minuten before serving from the pan.