Senyoret’s rice

120ml oil | Onion 80g | Cuttlefish 125g | Squid 125g | Prawns 125g | Scampi 125g | Paprika 20g | Grated tomato 200g | Garlic 8g | Rice 400g | Fumet 1’500l | Saffron 1g

Poach the onion. Reserve.
Fry the cuttlefish and squid.
Add the garlic in fine brunoise and brown.
Add the paprika and immediately the tomato.
Add the onion.
Add the rice and fry.
Add the stock.
Five minutes before finishing cooking, add the prawns and the scampi.