Spanish

Caldero Murciano by Miguel Maestre

Author: Miguel Maestre
250ml extra virgin olive oil
2 noras (dried peppers)
1 large Tassy lobster
200g monk fish or flathead cleaned
400 king prawns big ones
2 ripe tomatoes
2 litres water or chicken stock
3 garlic heads
400g Spanish rice
1 small boiled potato
1 egg yolk
Seasoning

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