Rice with fish over a wood fire

Preparation: 10 min

Cooking: 35 min

Servings: 4

INGREDIENTS:

100g cuttlefish
4 langoustines
150g cod,cut into cubes
4 moulds
8 whole shrimps
12 hulls
1 red pepper
1 green pepper
1 onion
100g of peas
1l of poultry broth
0.2g saffron
300g of Bomba rice
Salt

Accessory:

A terracotta dish

PREPARATION:

1. Switch on your Kokko and set it to an enclosure temperature of 250°C.

2. Heat the casserole on the grill with a little olive oil, add the chopped onion, steam for 5 minutes at high temperature, add all the other elements except rice and broth and steam for another 5 minutes.

3. Add the rice, then the broth and saffron, close the cover of the Kokko and watch every 10 minutes, the dish is ready when the broth is completely absorbed and the rice starts to stick, sprinkle with salt and olive oil and enjoy immediately.