2 sachets of saffron
350 gr. SHRIMP in shell
1 1 / 2 vegetable bouillon
300 gr. white wine
500 gr. MUSSELS Fresh in shell
400 gr. OYSTERS in shell
1 onion, chopped
75 gr. olive oil
500 gr. Long grain rice
3 tbsp. chopped parsley
You start this very delicious recipe by putting the saffron stamens to a bowl with hot water and leave.
Cut the heads of the SHRIMP. Put them in a large pot with vegetable broth and wine.
Let them boil for 10 minutes. Clean the calamari, remove tentacles and cut above the eye.
Keep the tentacles and discard the rest. Clean brush with mussels and oysters and discard those that are open.
Remove the broth from SHRIMP, remove their heads and throw them away. Pour in the saucepan and cook whole SHRIMP for 2 minutes.
Add the calamari, mussels and oysters. Boil for 5 minutes. Discard what is not opened SHELLS.
Heat the oil in a saucepan and fry the onion for 3-4 minutes to soften. Add rice. Stir and pour in the water with the saffron broth and boiled seafood.
Simmer for 8-10 minutes, to soften the rice. Stir in all the sea and even a little water.
Stir and simmer for 3-4 minutes to absorb liquid. Sprinkle with chopped parsley and serve.