INGREDIENTES
- Arroz
- Mejillones pelados, gambas peladas, almejas, berberechos o chirlas, langostinos, cigalas.
- sepia o calamar troceado.
- Caldo de pescado.
PREPARACIÓN
- Ponerlo todo en crudo en una fuente de horno, sepia o calamar a trocitos, las gambas peladas, mejillones sin concha, las almejas o berberechos o chirlas, los langostinos o cigalas.
- Luego ponemos arroz, yo lo pongo a ojo.
- Lo cubrimos todo con caldo de pescado (bien casero hecho con morralla o de brick), yo prefiero poner una crema d marisco q venden en el Mercadona y, en este caso, lo rebajo con agua porque es muy concentrada.
- Una vez todo cubierto ponemos la fuente en el horno a 240 grados hasta que hierve y luego bajamos a 200 grados.
- Y vamos controlando que se haga por arriba y por abajo.
- Si hace falta se añade más caldo hasta que veamos que el arroz y el marisco están cocidos.
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