How to make
Clean half the shrimp and fry their heads in a little olive oil, so that they release their essence.
Put the fish heads in briefly and cover them with about 1.5 liters of water, as much salt as you like and add all the vegetables for the broth - cleaned and halved. Boil for about 25 minutes over moderate heat, then strain the broth and keep it warm.
Clean the calamari, cut into rings and seal them over high heat in a little olive oil. Remove them from the heat and do the same with the shrimp and Norway lobster.
Set the seafood aside and in the same fat or by adding more, fry the grated onion and carrot with a pinch of salt. Add the peppers, which have been cut very finely. As soon as they soften, add the tomatoes - also grated on a fine grater and cook, until the water evaporates from them and they change color.
Pour the rice, which has been previously well washed from the starch, fry it briefly and as soon as it becomes transparent, pour the warm/hot broth. (1 part rice, 3 parts liquid) Boil for about 15 minutes and arrange all the seafood on top.
Add the saffron, more salt if needed and shake the cookware to mix everything well. Leave it for another 2 minutes and remove it from heat.
Cover the finished aromatic rice with a cloth or a lid and let it rest for 5 minutes, then serve it with lemon slices.
Enjoy your meal!
Note: If you add peas to the dish, boil them together with the rice if it is blanched and frozen. If it is fresh, you can cook it separately and add it to the dish along with the seafood.
