Rice with fish and seafood

PREPARATION of broth (it can be purchased but I took advantage of buying the whole salmon, shrimps and cuttlefish). Roughly chop 1/2 onion, 1/4 red bell pepper, 1/2 Italian green bell pepper, 1/2 tomato. In a saucepan with 1 tablespoon of oil fry the vegetables, the skins and heads of the shrimps, when toasted add salt, pepper and 2 liters of cold water. Add the head and the spine of the fish, the less noble parts of the cuttlefish. Cook for 30 to 40 minutes removing the impurities.

In the frying pan where we will make the rice, add the oil and fry over high heat the salmon in small cubes, the shrimps without peeling and the cuttlefish also chopped. Set aside on a plate.

In the same pan add the finely chopped vegetables (garlic, onion and peppers), poach and add the tomato, let all the water evaporate and add the saffron. Salt and pepper.

When the sauce is dry, add the rice and fry until it is pearly (not toasted), add also the cuttlefish that we reserved.

Time to add the fumet or fish stock that we have (well done or bought), the measure depends on the place where we are going to do it in my case, more or less for 180 gr of rice I used 3 measures of stock, about 600 ml. Cook the rice without stirring excessively, 10 minutes over high heat.

After 10 minutes, taste for salt and correct, add 1/4 cup of broth if needed and lower the heat (6/10). Add the salmon and the prawns on top. We will no longer stir the rice so how you put them will remain. cook 6-8 minutes more.

After the time has elapsed, cover the rice, turn off the heat and let it rest for 5-10 minutes.

Serve and eat