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Spanish Rice with Squid, Prawn & Fennel Recipe

Spanish Rice with Squid, Prawn & Fennel Recipe

Photos of Spanish Rice with Squid, Prawn & Fennel Recipe

How To Make Spanish Rice with Squid, Prawn & Fennel

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Preparation: 15 minutes
Cooking: 45 minutes
Total: 60 minutes



  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 cloves of garlic, minced
  • 1 fennel bulb, thinly sliced
  • 1 red bell pepper, diced
  • 1 cup Arborio rice
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon saffron threads
  • 1 bay leaf
  • 1 cup fish or vegetable broth
  • 1 cup crushed tomatoes
  • 1/2 cup white wine
  • 250 grams squid, cleaned and sliced into rings
  • 250 grams prawns, peeled and deveined
  • Salt and pepper, to taste
  • Fresh parsley, chopped (for garnish)
  • Lemon wedges, for serving


  1. In a large pan, heat the olive oil over medium heat. Add the onion and garlic, and sauté until softened.

  2. Add the fennel and red bell pepper, and cook for another 5 minutes until vegetables are tender.

  3. Stir in the Arborio rice, smoked paprika, saffron threads, and bay leaf. Cook for 2 minutes, stirring constantly.

  4. Pour in the fish or vegetable broth, crushed tomatoes, and white wine. Stir well to combine.

  5. Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 15 minutes, or until the rice is almost tender.

  6. Add the squid and prawns to the pan, and cook for an additional 5 minutes until seafood is cooked through.

  7. Season with salt and pepper, to taste. Remove the bay leaf.

  8. Serve the Spanish rice with squid, prawn & fennel garnished with chopped parsley and lemon wedges on the side.


  • Calories : 385kcal
  • Total Fat : 11g
  • Saturated Fat : 2g
  • Cholesterol : 161mg
  • Sodium : 860mg
  • Total Carbohydrates : 41g
  • Dietary Fiber : 4g
  • Sugar : 8g
  • Protein : 27g
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