Serves 1
Directions
- 1Serve gildas de boquerón on toasted bread with garlic and olive oil.
- 2Clean the cockles in water and salt.
- 3Cook them covered with oil, garlic and parsley.
- 4Squeeze lemon over cockles.
- 5Make a sauce of garlic and green pepper.
- 6Add the diced cuttlefish and the squid in rings.
- 7Crush tomato, garlic and parsley.
- 8Add to the sofrito until it reduces.
- 9Meanwhile peel the prawns and use the heads to enhance the fish broth.
- 10Add the broth and the rice to the sauce.
- 11Cook 15 minutes.
- 12When 2 minutes are left add hake and the peeled prawns.
- 13Serve with alioli.
Ingredients
- boquerón
- olives
- green pepper
- bread
- garlic
- olive oil
- berberechos
- lemon
- salt
- parsley
- garlic
- green pepper
- cuttlefish
- calamari
- tomato
- prawns
- fish broth
- rice
- hake
- alioli
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