200 ml. Oil
440 gr. Rice
1 liter of water
2 tomatoes, grated
8 pieces of red pepper into strips
1 pill of concentrated fish stock
1 sprig parsley
1 / 4 of rock fish or a fish head hake, monkfish, ..
1 / 2 onion
1 teaspoon sweet paprika
First prepare the soup in a pot put the kettle on next to concentrate fish and rock fish, onion, parsley and ñora.
We remove the shrimp’s head and threw the water to give off the flavor.
Chop the pepper into strips about four inches wide by one larggo. In a pan put oil, pepper and brown them aside.
Put the pan into the fire with oil fry the peppers, while heating oil grate the tomato and put it in the oil, dizzy for two minutes without stopping to move and we take squid, dizzy for a minute and threw rice The Saffron and paprika, we give a little spin (one minute) until the rice begins to whiten.
With a strainer and strain the broth and found that there is 900 ml., Pour the broth into the pan without heads or debris. Put the clams, mussels and prawns. We leave on medium heat about 16 minutes, as we see that it is boiling add salt. Ten minutes later put the pepper decorating. After this time, shut it off and let stand 10-15 minutes.