INSTRUCTIONS

Soak dried Seaweed in cold water for 5-10 minutes, allowing it to expand. Drain the water by running the Seaweed under running water.

To prepare the fish broth, sauté the onion and garlic in olive oil, adding the ripe tomato and seasonings, as well as the water necessary to cook the fish pieces. Let it boil for about half an hour to thicken and strain this syrup. Set aside to be used for the rice.

In a pan, cook in water and salt the various fresh seafoods, according to their rigidity. Set some aside to decorate the dish.

In a saucepan, put the fish and seafood broth necessary for the desired rice. Bring to a boil and then add the rice and seaweed.

Compose the platter by placing the cooked seafood on top of the rice.