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In the pan add a few tablespoons of olive oil until the bottom is covered, warm slowly.
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When the oil is hot add the cleaned and sliced cuttlefish or squid. Put a lid on and cook slowly until soft. The cooking time depends on the size of the fish, about 10 minutes is usually sufficient.
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Meanwhile finely chop the onion and cut the bell pepper into long thin pieces. Add to the pan with the cooked squid or cuttlefish.
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Cook until beginning to brown then add peeled, chopped tomatoes, chopped garlic and parsley and a little ground pepper.
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Add the artichokes pre-boiled for about 10 minutes, cut into quarters. If using divided broccoli florets you don't need to pre-cook. Finally add the peas and the prawns.
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Sauté for about 5 minutes, then add the uncooked rice and fry for a further 3-4 minutes.
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Boil the water and add a little salt. Then add to the frying pan.
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Add the pre-cooked fish pieces when the rice has started to boil. After a couple of minutes add the saffron, stir and re-check the seasoning.
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Boil for about 15-20 minutes. Cover and stand for 5 minutes, then it's ready to serve.