Ingredients

Instructions

1. 1

   Heat the olive oil in a large deep pan or pot over medium heat.

2. 2

   Add the chopped onion and red bell pepper, sautéing for about 5 minutes until softened.

3. 3

   Stir in the minced garlic and squid rings, cooking for another 2 minutes until the squid becomes opaque.

4. 4

   Add the rice and saffron threads to the pan, stirring constantly for 1 minute to toast the grains and release the saffron aroma.

5. 5

   Pour in the white wine and let it bubble for 2 minutes until mostly evaporated.

6. 6

   Add the warm stock and bring the mixture to a gentle simmer.

7. 7

   Cook uncovered for about 15 minutes, stirring occasionally, until the rice is almost tender and the sauce has thickened.

8. 8

   Tuck the prawns into the rice mixture and cook for an additional 4-5 minutes until they turn pink and cooked through.

9. 9

   Remove from heat, stir in the fresh lemon juice, and season with salt and pepper to taste.

10. 10

    Let the dish rest for 5 minutes before serving, garnished with chopped fresh parsley.