Arroz con gambones en paella 
Paella with Prawns
This is how I make it, nothing special, just my own way.
Paella with Prawns
This is how I make it, nothing special, just my own way.
Cooking Instructions
- 1
For the broth or stock, sauté the prawn shells and heads you won't use whole, along with the bay leaves, in a pot. As they cook, crush them to release as much flavor as possible. Add the brandy and carefully flambé. Once the flames die down, add 6 1/2 cups water (1.5 liters)—you'll only use about 4 cups (1 liter), but make extra just in case. When the broth is ready, blend it in the pot, then strain it. You'll have a delicious stock.
- 2
Make a paste by crushing the garlic, parsley, and some olive oil together. This will be the base for the paella.
- 3
Heat the paste in the paella pan, then sear the whole, shell-on prawns. Remove and set them aside.
- 4
With the prawns removed, add the squid (cook for a bit), then the clams (cook for a bit), the rest of the peeled and chopped prawns, the grated tomato, and a pinch of paprika. Stir everything together so it cooks evenly.
- 5
Next, add the rice and mix well, stirring for a few minutes.
- 6
Now add the hot, almost boiling broth—about 4 cups (1 liter). Reserve the rest in case you need more. Stir well, add the food coloring, and season with salt to taste.
- 7
Let the rice boil for 18 to 20 minutes.
- 8
Near the end, add the whole prawns back on top so they finish cooking.
- 9
Turn off the heat, cover the paella pan with aluminum foil (I do this for about 15 minutes), and it's ready to eat—so tasty!
- 10
This isn't part of the recipe, but if you make homemade aioli and mix a little with the rice, it becomes a real delicacy.
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