Ingredients (4 people)
300g / 11oz rice
3/4 liter fish stock
2 green peppers
1 tomato
200g / 7oz squid
200g / 7oz clams
200g / 7oz prawns
Saffron threads Safrante
Olive oil
Saffron Salt Safrante to taste
Preparation
– First, in a saucepan, gild the heads of the prawns, dip the fish stock and boil 5 minutes. Strain off the stock and put aside.
– Sauté the squid all over in a casserole or paella pan with a little olive oil. Remove and put aside.
– Cook for 10 minutes in the same container with olive oil, tomatoes and peppers.
– Add the Seasoning Safrante 100% Natural and rice, and stir.
– Dip with the shrimp stock (a little more than twice the rice stock, more or less)
– Let it boil 15 minutes.
– With 5 minutes remaining add the clams and when they open, add the prawns.
– Let stand 5 minutes and serve.