How To Make Spanish Rice with Squid, Prawn & Fennel
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Serves:
Ingredients
- 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
Instructions
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In a large pan, heat the olive oil over medium heat. Add the onion and garlic, and sauté until softened.
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Add the fennel and red bell pepper, and cook for another 5 minutes until vegetables are tender.
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Stir in the Arborio rice, smoked paprika, saffron threads, and bay leaf. Cook for 2 minutes, stirring constantly.
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Pour in the fish or vegetable broth, crushed tomatoes, and white wine. Stir well to combine.
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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.
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Add the squid and prawns to the pan, and cook for an additional 5 minutes until seafood is cooked through.
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Season with salt and pepper, to taste. Remove the bay leaf.
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Serve the Spanish rice with squid, prawn & fennel garnished with chopped parsley and lemon wedges on the side.
Nutrition
- 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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