•Ingredients: 1 lobster, 1 squid (medium size), 1 kg. of mussels, 250grs of clams, 4 tomatoes, 1 pepper, 1 onion, 2 garlic cloves•Olive oil, 2 glasses full of rice or 400grs, salt, parsley.
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•Clean up the mussels and put them in a pot with 2 fingers of watter in its bottom.
•Put the cover. Low fire.
•When the mussels open up. Turn fire off and reserve.
•Pour some olive oil in the pan at medium fire.
•When it starts getting hot, throw the squid (previously cleaned and dryed). Stir with a wooden spoon until it takes away all its water.
•When the squid changes its colour, add the onion in small pieces.
•Have the tomatoes ready to pour in the pan.
•As we did with Paella, here we start the sofrito (very important part of the recipe). Add the tomatoe sauce and keep on stirring.
•After 5 minutes aprox. Add the garlic in small pieces. Keep on stirring.
•Add the green pepper and keep on stirring at medium fire.
•The sofrito starts changing colour and texture. It gets darker and oily.
•When it looks this way the sofrito is done.
•Add the lobster and leave it for 3 minutes cooking both sides, after that have the rice ready to throw.
•2 glasses for 4 persons or 400grs.
•Pour it in the pan and stir until it gets all mixed (2-3 minutes)
•Use the water of the clamps and the water of the mussels to get 8-9 glasses full of it and pour in the pan (this water should be boiling when you add it) If there is not enough add some water.
•If you use the mussels water you might not use salt, it could be too salty.
•Stir with the wooden spoon.
•Since you throw the water until the rice is done takes 20 minutes. The last 5 minutes is done with the fire off and the cover on.
•Add the clams and stir.
•Just before you put the cover on, add some mussels in the pan and some parsley in small pieces.
•Turn the fire off and put the cover on. Leave it for 5 minutes.
•This is how it looks, to know how it tastes you have to cook it… it’s not that hard! And it’s worth!
•Have the taste of the sea in your mouth… uummmmm… delicious!
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