© Jesús Maicas. 980510 ~ 990525

INGREDIENTS:

• Fish for soup (monk fish, cod, etc. and small beach fish).
• 1 Squid or ink-fish.
• Some prawns or shrimps.
• Potatoes.
• Onions.
• Tomatoes.
• Rice.
• Saffron or substitute.
• Sweet paprika.
• Olive oil.
• Salt.

To prepare the soup: Put in a big pot of boiling water one medium size potato and half onion per ration (other vegetables can be also added if you want to).
Add salt to taste.
When the potatoes are in half done add the fish (at least 150g of fish per ration).
When the soup is finished, remove the fish and vegs (can be used afterwards to make home-made fish fingers) and get the soup clean.
Clean and cut in small pieces the ink-fish or squid and peel the prawns or shrimps.
In a big flat pan heat the olive oil and fry lightly the squid and prawns. (I like to add a bit of garlic previous to the shellfish).
Add the tomatoes, peeled and cut it in small pieces, about 1/3~1/2 tomato per ration.
Fried well all together.
Add one cup of rice for ration and stir for a couple of minutes in the pan.
Add the tip of a knife of saffron and sweet paprika.
Stir and add the soup (two cups of soup per each cup of rice).
Stir in the beginning and let it dry (~20 min.), the rice has to be soft and loose.

Eat it with salsa allioli, it will taste much better.