Ingredients:
400g of rice
750g of clams
750g of mussels
100g of prawn tails
100g mushroom
Chopped parsley
1/2 glass of white wine
Salt and pepper.
For la salsa:
2 hard-boiled eggs
6 strands of saffron
Salt, olive oil, pepper and Worcestershire sauce.
Preparation:
Wash and clean the clams and mussels. Put them in a saucepan over the fire with white wine until they open. After stripping the mollusks of their valves, scald. Cook the rice in slightly salted water for 15 minutes and cool it.
Mix the rice with the mollusks, the prawns and the sliced mushrooms in a bowl.
For the sauce: crush the eggs in a mortar, gradually adding the oil, saffron and a few drops of Worcestershire sauce, salt and pepper.
Pour the sauce over the rice and sprinkle with parsley.