Build the base

• Heat the olive oil in the paella pan and season the base generously with salt.
• Add the chopped squid and basil and fry until fragrant.

Add the rice

• Stir the bomba rice straight into the pan and coat it well with the sofrito.

Add stock and saffron

• Pour in the hot brown stock.
• Add the saffron and stir to distribute.

Simmer the rice

• Leave the rice to bubble gently until the stock is absorbed and the rice is tender.

Cook the carabinero prawns

• Lay the carabinero prawns on top of the rice and cook until they turn bright red and are just cooked through.

Rest and serve

• Let the paella rest off the heat so the rice settles.
• Serve straight from the pan, squeezing the prawn head sauce over the rice.