Preparation Time: 10 minutes
Cooking Time: 15 minutes
Servings: 2

Extra virgin olive oil

1 chopped onion
2 cloves minced garlic + 4 whole cloves garlic in shell

½ chopped green peppers
½ chopped yellow pepper
½ chopped red peppers
400g of the pump or parboiled rice
400g of sliced cooked octopus
400g squid in rings
2 packets of turmeric dissolved in 1.2 liters of fish stock
Salt to taste
Black pepper to taste
400g of pre-cooked shrimp
200g of frozen pea
500g mussel

½ packet of chopped parsley
Chilies to decorate
4 units pre-cooked whole prawn
Lemon juice


  1. In olive oil, sauté onion, garlic, peppers, and rice.
  2. Add the octopus, the squid, and half the broth. Adjust salt and pepper.
  3. As the liquid dries, add more broth taking care of the rice point.
  4. When the stock is almost completely dry, add the shrimp and the pea.
  5. Add the mussels and parsley.
  6. Arrange peppers on top for garnish and prawns
  7. Let it cook for 15 minutes with the pan covered.
  8. Finish with lemon juice and olive oil.

Calories: 1468 kcal
Protein: 177.19 g
Fat: 28.65 g
Carbohydrates: 115.89 g