Preparation time: 10 min
Cooking time: 35 min
For: 4 pers.
Ingredients:
100g cuttlefish
4 langoustines
150g cod cubes
4 mussels
8 whole shrimps
12 cockles
1 red bell pepper
1 green bell pepper
100g peas
1L chicken stock
0.2g saffron
300g Bomba rice
Fleur de sel
Accessories :
A terracotta dish
Preparation:
1. Turn on your Kokko and reach an enclosure temperature of 250°C.
2. Heat the cassole on the grill with a little olive oil, add the minced onion, sweat for 5 minutes at high temperature, add all the other elements except the rice and stock and sweat for a further 5 minutes.
3. Add the rice, then the stock and saffron, close the hood of the Kokko and monitor every 10 minutes. The dish is ready when the stock is completely absorbed and the rice begins to stick, sprinkle with fleur de sel, drizzle with olive oil and serve immediately.
