Preparation

sauté the ñora and chop the pestle with garlic cloves. Add a little salt. Sauté the kale and potatoes in the same oil and add the mañado de Señora. then add the necessary water and cook for about 10 minutes. then the fish is incorporated in order of texture and hardness. add the saffron, cook the fish and cook for 10-12 minutes and strain the broth. rectify with salt. Apart, in a pan, fry the rice in a little oil and add the fish stock. cook for 18 minutes and turn off the heat.

Ingredients

  • 1/2 kg. Monkfish
  • 1/4 kg. horsetail
  • 1/4 kg. horse mackerel
  • 1/4 kg. Red fish
  • 1/4 kg. mouse fish
  • 1/4 kg. shrimp
  • 100 gr. cabbage
  • 5 small potatoes
  • 500 gr. of rice
  • 2 Ñoras
  • 3 cloves of garlic
  • saffron
  • oil
  • salt