1 - step 1 Peel and devein most of the prawns (a fishmonger should be able to do this for you), keeping a few whole for decoration, if you like.

2 - Heat the olive oil in a large frying pan or shallow flameproof casserole over a medium-low heat and fry the onion for 5 mins until softened.

3 - Add the bay leaf, saffron, rice and tomato purée, and cook for 1-2 mins more, stirring.

4 - step 2 Pour in the wine and bubble for 1-2 mins, then pour in the seafood stock and 150ml water.

5 - Cook for 5 mins, then add the squid, season well and stir to combine.