Instrucciones

Clean and chop the squid. Peel the shrimp and reserve, then clean the monkfish tail and chop into cubes. In a Polished steel Paella pan, cook onion in a mixture of oil and butter of the same proportion  until soft. Add shellfish, monkfish to the sautéed onion. Reserve.
En una Magefesa Rice Cooker casserole cook the rice with the fish stock for around 12 minutes. Incorporate rice to the casserole, add a little fish stock, stir. Add cream,  chopped mozzarella and saffron. Cook gently for about 5 min. Add the caviar. Season with salt and pepper and give the desired thickness, adding more stock if necessary.
With the aid of a cylindrical mold, make a cake with the creamy rice. Place a peeled prawn on top of the rice (keep the head and tail). Brush with the caviar essence and parsley oil.

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