Caldero Murciano by 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

There is a special iron pot for this recipe but an aluminum pot can be used instead.
Heat the oil till smokey in the pot and fry noras for 1 minute and reserve. Fry prawn and lobster heads and set aside.
Add tomatoes peeled and chopped, fry for 5 min and add 2 litres of water or chicken stock and bring to a simmer.
Separately smash the fried noras and one head of the garlic into the mortar and pestle. Add them to the pot and cook for 5 minutes on high heat.
In the same pot blanch lobster( for longer 6 min) , fish and prawns( just 30 sec) and set aside with a cup of the stock.
Add rice to remaining stock, season, cook for 20 minutes on low heat, stirring occasionally. Add the prawns for 2 minutes before the rice is nearly ready (al dente).
Smash one head of garlic and mix well with the cup of stock (in a food processor) previously set aside.
Pour the stock over the fish and lobster that will be served as main course.
To make the “ajo” which normally goes with this dish, smash a head of garlic and a boiled potato in the mortar and pestle, add the egg yolk and beat well till you get a smooth cream. Keep beating adding the rest of the olive oil and mayonnaise texture.