Instructions

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.
In a 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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