Preparation time: 10 min
Cooking time: 35 min
Serves: 4
Ingredients:
100g cuttlefish
4 langoustines
150g cod, diced
4 mussels
8 whole prawns
12 clams
1 red pepper
1 green pepper
100g peas
1L chicken stock
0.2g saffron
300g Bomba rice
Fleur de sel
Accessories:
An earthenware dish
Preparation:
1. Light your Kokko and bring the temperature to 250°C.
2. Heat the earthenware dish on the grill with a little olive oil, add the sliced onion, sweat for 5 minutes over high heat, then add all the other ingredients except the rice and stock, and sweat for another 5 minutes.
3. Add the rice, then the stock and saffron, close the Kokko lid and check every 10 minutes. The dish is ready when the stock is fully absorbed and the rice starts to stick slightly. Sprinkle with fleur de sel, drizzle with olive oil, and serve immediately.
