Rice with Prawns and Cuttlefish

Directions

1. Preheat the oven to 180 Celsius.
2. Place the prawn heads and shells in a stock pot with two cloves of garlic. Mash slightly so that they release their flavor before covering with water. Add a little salt and they bay leaf and allow to simmer for a few moments.
3. Pour a little oil into the bottom of an oven-safe pan, where the rice will later be prepared. Saute the cuttlefish, remove from the pan, and set aside onto a platter. Repeat with the red shrimp.
4. Saute the green and red bell pepper in the same pan on low heat until softened. Add the nora pepper and tomato and let cook for a few moments.
5. Mince the remaining 3 cloves of garlic and mash together with the saffron, parsley, and bouillon.
6. Add the rice to the vegetables along with water, in a proportion of 1 part rice to 3 parts water. Fry the rice slightly before adding the stock from the shells and the garlic mixture.
7. Add the cuttlefish, red shrimp, and prawns and cook for 10 minutes on high heat. Place into the oven and bake for 10 minutes. Let cool for a few moments before serving.