Rice with razor fish (raors) and red prawns from Ciutadella

Ingredients: 1 kilo of razor fish, 500 g of red prawns from Ciutadella, 1 cuttlefish, half a green pepper, 4 cloves of garlic, 4 ripe summer tomatoes, 500 g of rice, twice the volume of water than rice, saffron, olive oil and salt.

Preparation: In a clay pot, fry the razors fish, without flour, with olive oil. When they are fried on both sides, remove them and set aside. In the same oil, fry the prawns and set them aside. Fry the cuttlefish pieces and when they have released and drank the water they released, add the green pepper and garlic cut as small as possible. When they start to take colour it is time to add the tomatoes, grated without skin or seeds, stir well and let the sauce confit.

We must remember that every time we put an ingredient to cook in the pot we must salt it a little. When the sauce has confit we will add the water or fish stock if we have it and let it start to boil.

Meanwhile, we choose the razors fish, and we only leave the fillets without any bones in the form of fillets. Also, if we want we can peel the tails of the prawns, but leaving the heads.

When the broth comes to the boil we add the rice and we must start to stir constantly with a wooden spoon, until the rice drinks all the water, about 18 minutes or so.

When the rice is ready, we will place the razors fish fillets and the prawns on top. We cover the pot and let it rest for about three minutes and serve at the table.