Sea and mountain baked rice.

Instructions:

1. Preparation of the fish stock:
   • Make the sofrito:
     • In a large pot, heat a little olive oil over medium heat.
     • Add the chopped garlic cloves, leek, onion, tomatoes and carrot, all coarsely chopped. Sauté until the vegetables begin to brown.
   • Add the fish and cook:
     • Add the rockfish (heads, bones and fish scraps) to the pot along with the bay leaf and parsley.
     • Cover with water (approximately 2-2.5 litres) and add a pinch of salt.
     • Bring to the boil and then reduce the heat, simmering for about 30-40 minutes.
     • Strain the stock and set aside.
2. Rice preparation:
   • Preheating the oven to 200°C (390°F).
   • Cooking the ribs:
     • In an ovenproof casserole dish or large paella pan, heat a good splash of olive oil.
     • Add the pork ribs and stir-fry until golden brown. Remove and set aside.
   • Sofrito:
     • In the same pan, add the chopped garlic cloves and the red and green peppers. Sauté over a medium heat until the peppers are tender.
     • Add the squid and fry until they begin to brown.
     • Add the chopped ñora and sweet paprika, stirring quickly so that it does not burn.
   • Add the tomato:
     • Add the grated tomato and cook until reduced and the mixture is thick.
   • Add the rice:
     • Add the rice to the pan and stir well so that it soaks up all the flavours. Stir-fry the rice for a few minutes.
   • Add the broth and the sea and mountain ingredients.:
     • Add the hot fish stock (about twice the volume of the rice, i.e. about 800 ml) and the saffron threads (if using).
     • Season with salt to taste.
     • Add the pork ribs, prawns, mussels and black pudding (if using).
3. Baking:
   • Place the casserole in a preheated oven and bake for about 20-25 minutes, until the rice is tender and has absorbed all the stock.
4. Rest:
   • Remove the casserole from the oven and leave the rice to stand for a few minutes before serving.