Instruction

• step 1 Peel 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
• Heat the olive oil in a large frying pan or shallow flameproof casserole over a medium-low heat and fry the onion for 5 mins until softened
• Add the bay leaf, saffron, rice and tomato purée, and cook for 1-2 mins more, stirring
• step 2 Pour 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
• Bring to the boil, then cover and reduce the heat to a gentle simmer
• Cook for 12 mins more, adding a little more water if the mixture starts to look dry
• step 3 Uncover the pan and stir through the peeled prawns, then arrange any whole prawns on top of the rice mixture
• Cover again and 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