How to make
Peel half of the shrimp, cut the onion into 4, leave the carrot whole or cut it in half. Pour about 1.5-2 liters (6 - 8 cups) of water and add salt, olive oil, a pinch of turmeric and the parsley sprigs.
For a broth with a more intense flavor, I always add more shrimp shells and heads that I have stored in the freezer, but a fish stock cube can also be used. Boil the broth for 18-20 minutes.
During this time, prepare the sofrito by chopping the onion, green pepper and garlic very finely. Soak the dry red pepper in water until it swells or leave it in the boiling broth for a while and then scrape off the fleshy part with the help of a sharp knife.
Heat the olive oil over medium heat and fry the onion and green pepper first with a pinch of salt. Once they have softened and are cooked pour the tomato puree, garlic and the fleshy part of the red pepper. Cook for 4-5 minutes and add the rice and calamari cut into circles.
Fry briefly and pour the strained broth, the amount of which should be 4 times that of the rice or a little more. Our goal is to make the dish more liquid, more like soup and not too thick. If you have any broth left over, you can store it in the freezer.
Boil for 12 minutes on medium heat and add the saffron, shrimp and Norway lobster (it's still a shrimp, but with long claws and a hard shell). Cut the hake into pieces and add it to the dish as well. If you wish, you can use a fillet from another white fish.
Boil for another 4 minutes, no more and remove from the heat. It is best to leave the dish for 5-6 minutes before serving it. Enjoy it with a good white wine.
Enjoy your meal!
