We clean the fish well and chop the squid, the monkfish and the congrium. We peel the prawns and chop the onion, tomato and bell pepper separately. Chop the parsley and clean the mussels.
| 🚻 4 Diners | 🕘 1H 30m | 🍵 MAIN PLATO | 🤯 DIFFULTURE MEDIA |
| Ingredients to make rice with caultruster: |
| 250 grams of vessel of bell pepper 1 clove of garlic 1 cup of small oil 1 pinch of saffron 1 pinch of parsley 1 pinch of salt 1 liter of fish broth |
| ADDITIONAL CHARACTERISTICS: Average cost, boiled |
Ingredients to make rice with caultruster:
2. We cook the steamed mussels and, once cooked, remove the fruit of the shell. We cast the broth and put it together with the fish broth to heat in a casserole.
3. In a separate pan we make the sauce, that is, fry the squid in a little oil. Add the onion and lower the fire. When the onion begins to take color, we incorporate the tomato and stir frequently. We add the rap pieces, congrio, the peeled prawns and sauté care not to break the fish.
4. We raise the fire and add the rice, mix well with the rest of the ingredients and pour the boiling broth. We also incorporate mussels, pepper, peas and try the salt point. We chop the garlic with the saffron and add it.
5. We keep the fire living during the first 10 minutes, for the other 10 we will lower the intensity. We tried the rice point, sprinkle the parsley and remove the casserole from the heat. Let stand for a few minutes and serve the rice with hot fish. We can decorate with cooked egg.
