• 1 onion, peeled and chopped
• 4 cloves of garlic, peeled and chopped
• 1 tomato, chopped
• 2 tsp salt
• 2 cups short-grain brown rice
• 2 cups prawn stock
• 1 tsp saffron threads
• 1 tsp paprika powder
• 2 red peppers, seeds and white membranes discarded, cut into strips
• 3 large squids, beaks and cartilage removed, heads and ink sacs left intact and set aside, bodies cut into rings
• 8-12 large prawns, left unshelled
• 1 bunch of parsley, chopped
• 3 tbs olive oil
• Heat 2 tbs olive oil in a wok. Brown the chopped onion and garlic. Add the chopped tomato and salt.
• Add rice grains and fry until translucent. Add paprika powder and saffron threads and stir well.
• Add squid heads and red pepper. Cook until the ink is released and colours the rice evenly.
• Transfer rice mixture to a claypot.
• Add stock and cook covered, bringing to a simmer.
• Add squid rings. Continue to cook undisturbed over a low flame until the stock is totally absorbed.
• Taste and adjust the seasoning if needed.
• In the meantime, clean the wok, then heat 1 tbs olive oil. Sear the whole prawns until they turn pink.
• When the rice is almost ready, place the seared prawns on top and leave to cook further, for about five minutes, covered.
• Serve garnished with parsley or Chinese celery, chopped.
SERVES FOUR TO SIX