Creamy rice with baby squid and garlic prawns

Ingredients

• 600 graw prawns
• 300 gbaby squid
• 600 gCarnaroli rice for creamy rice dishes
• 1onion
• 4 clovesgarlic
• 150 gfried tomato sauce
• 1 teaspoonsweet paprika
• 180 mlwhite wine
• to tastesaffron threads
• to tasteextra-virgin olive oil
• to tastesalt

Instructions

1. 1

   Make the stock

   Peel the prawns and set the flesh aside. Use the shells and heads to make seafood stock with onion, choricero pepper flesh and brandy; simmer for 30 minutes, then strain and reserve. The method names choricero pepper and brandy here, but gives no quantities for them.

2. 2

   Fry the prawns

   Heat the oil flavoured by the stock in a casserole. Add the sliced garlic and brown it, then add the prawns and briefly sear them. Remove the prawns and set them aside.

3. 3

   Cook the onion

   Using the same oil, cook the onion, cut into julienne strips, with salt for 30 minutes. Add the white wine in three portions, allowing each addition to evaporate before adding the next, until the onion is caramelised.

4. 4

   Add the tomato

   Stir in the sweet paprika quickly, then add the fried tomato sauce. Cook until the liquid from the tomato has evaporated.

5. 5

   Add the rice

   Add the baby squid and cook for 3 minutes. Stir in the rice and toast it for 1 minute, coating the grains in the mixture.

6. 6

   Cook the rice

   Pour in the hot seafood stock and cook the rice for 17 minutes, stirring frequently to develop a creamy consistency.

7. 7

   Finish and serve

   During the final 3 minutes of cooking, add the saffron infusion and reserved prawns. Taste and adjust the salt if needed, then serve.

What is creamy seafood rice?

This Spanish rice dish is cooked with seafood stock until the grains release enough starch to make the cooking liquid creamy. It is related to the family of Spanish rice dishes often served with a softer, more fluid texture than paella.

Carnaroli rice, baby squid and prawns make this version hearty and seafood-rich. The slow-cooked onion and saffron bring sweetness and aroma to the stock-based cooking liquid.

Nutrition and macros by portion

The nutrition label shows one serving as written: 550 calories, 0g protein, 0g carbs, 0g fat.

The rice provides most of the carbohydrates, while olive oil contributes much of the fat. Prawns and baby squid supply the seafood protein, with the stock adding flavour; serve a portion with green vegetables or salad to balance the meal. The supplied nutrition gives 550 kcal per serving but lists the other macros as 0 g, so those figures should be treated as unavailable.

The stock and the ingredient list

Prawn shells: the method uses the shells and heads to make a homemade seafood stock, so keep them after peeling the prawns. It also mentions choricero pepper flesh and brandy, but neither appears in the supplied ingredient list, and no quantities are given.

Hot stock: add it hot when the rice goes into the pan so the cooking can continue steadily. The method does not specify how much stock to use, so have enough ready to cook the rice and follow the texture as it develops.

Build flavour with onion

Slow cooking: give the onion its full 30 minutes in the pan, stirring as needed so it softens and caramelises rather than catching. Adding the white wine in three stages lets each portion evaporate before the next goes in.

Paprika and tomato: stir the paprika in briefly, then add the fried tomato sauce. Cooking off the tomato's liquid helps make a concentrated base for the rice.

Keep the rice creamy

Frequent stirring: the method relies on stirring the rice often during its 17-minute cook. This encourages the grains to release starch into the stock for a meloso, or creamy, finish.

Watch the texture: the rice should be tender while the surrounding liquid remains glossy and creamy, not dry. If it thickens too much before the rice is ready, check the rice and stock rather than leaving the pan unattended.

Time the seafood carefully

Prawns: sear them only briefly at the start, then set them aside. Returning them for the final 3 minutes helps keep them from spending the whole rice-cooking time in the pan.

Baby squid: cook it for 3 minutes before adding the rice, as directed. This keeps the two types of seafood on their own timing rather than treating them as interchangeable.

Serve it straight away

Resting: this rice is intended to be served when it has finished cooking, while its liquid is still creamy. It will continue to thicken as it stands, so bring it to the table promptly.

On the side: a crisp green salad or simply cooked vegetables can provide freshness alongside the rich rice. Serve lemon wedges if you like a bright contrast, though they are not part of the listed recipe.

Recipe notes & tips

• Keep the prawn shells and heads for the stock before discarding anything.
• Slice the garlic evenly so it browns at a similar rate.
• Add the wine in three separate portions and let each evaporate before continuing.
• Stir frequently once the stock and rice are in the pan.
• Add the prawns and saffron infusion during the final 3 minutes, as directed.

Variations

• Add peas: stir in a handful near the end for extra colour.
• Use fish stock: swap it for the homemade seafood stock if needed.
• Add chilli: include a little chilli with the garlic for gentle heat.
• Finish with parsley: scatter chopped parsley over the rice just before serving.
• Add lemon: offer lemon wedges alongside for a fresh, citrusy note.

Common mistakes to avoid

• Discarding the shells: keep the prawn shells and heads to make the seafood stock.
• Adding all the wine at once: pour it in thirds and let each addition evaporate before adding the next.
• Leaving the rice unstirred: stir frequently during its 17-minute cook to help create the creamy texture.
• Cooking the prawns throughout: set them aside after searing and return them for the final 3 minutes.
• Serving it after a long wait: the rice thickens as it stands, so serve as soon as it is ready.

How to store

Cool leftovers promptly and refrigerate in a sealed container for up to 2 days. Reheat gently in a saucepan with a splash of water or stock, stirring until piping hot; the rice may be softer and less creamy after storing.

Frequently asked questions