600 g. rice
400 g. ripe tomato
6 cloves of garlic
4 big peppers
2 Kg. different kinds of fish (morralla, chicken, mújol, mudhen or gilthead)
2 dl of olive oil
6 sprigs of parsley
Salt

Fry the peppers for a few minutes in a bowl of cast iron or stainless steel, withdraw from the skillet and reserve. In the same oil put the heads of fish, then the tomato, and again the majadas peppers. Crush the garlic, parsley and the peppers in a mortar. Put to boil the morralla in a pot, and when ready, add the previous chopped and let simmer half an hour more. Strain the broth incorporate the rest of the clean and desescamado, fish and cook for 15 minutes. Drain and reserve. Cook the rice in the fish stock for fifteen minutes approximately, rice has to be between dry and broth. Majar the cloves of garlic with the potato, add the broth and egg yolks and mix well. Add oil gradually while giving laps. Season with salt. Serve the rice in the cauldron with the Aioli sauce.