How to make
Chop the onion and garlic and fry them in olive oil, until they soften. Use a large pan with a diameter of 12″ (30 cm). Add the diced peppers and calamari rings. Cook for 10 minutes over medium to high heat, by stirring occasionally.
Add the tomatoes - chopped or pureed, along with the salt, sugar, saffron and the crushed broth cube. Cook for another 10 minutes.
Add water - to 1 part rice - 2.5 parts water (check the rice manufacturer's directions and follow them, since each brand of rice may require different amounts of liquid).
Add the Norwegian lobsters and boil for 16-17 minutes, by adding the shrimp and clams for 4-5 minutes before removing them from the heat.
Place the black mussels in a pot with a lid and leave themon high heat for about 4-5 minutes, by shaking the pot, until they open up.
Separate most of them from the shells and put them in the pan with the rice.
Arrange the remaining clams with their shells on top of the rice along with the lemon, which has been cut into quarters. Serve immediately.
Enjoy your meal!
