Preparation: 10 min
Cooking: 35 min
Serves : 4 people
Ingredients:
100g cuttlefish
4 langoustines
150g cubed cod
4 mussels
8 whole shrimps
12 cockles
1 red pepper
1 green pepper
100g peas
1L poultry broth
0.2g saffron
300g Bomba rice
Fleur de sel
Accessories:
A terracotta dish
Preparation:
1. Light your Kokko and reach an internal temperature of 250°C.
2. Heat the casserole dish on the grill with a little olive oil, add the sliced onion, sweat for 5 minutes at high temperature, add all the other ingredients except the rice and broth and sweat for an additional 5 minutes.
3. Add the rice, then the broth and saffron, close the lid of the Kokko and check every 10 minutes. The dish is ready when the broth is completely absorbed and the rice begins to stick. Sprinkle with fleur de sel, drizzle with olive oil and serve immediately.
