125 g of prawns rice cooker
1 tablespoon Salmorreta: nora, garlic, parsley, tomato puree, olive oil; All FRY and then grind to a paste.
A few strands of Saffron
1 litre of broth fumet (2 parts and 12, by each of rice).
150 gr of Virgin olive oil
Stock: In a large pot put 2 litres of water, 1 head of monkfish, trash of rock fish, crab, 1 onion, 1 tomato, 1 leek, a head of garlic, salt to taste. Let Cook for an hour.
We start the lobster in two and the FRY for about four minutes, in a paella pan with a tbsp of olive oil. Fry the rest of the seafood and add the saffron and rice with a tablespoon of Salmorreta.Mix well and add the fish stock that we have prepared beforehand.
We tried salt and keep heavy fire for ten minutes.Past this time put the lobster decorate on top of rice and let Cook to fire moderate for another ten minutes.
We turn off the heat and let rest 10 minutes.