It is a tasty, quick and easy to cook dish of creamy rice accompanied by different types of seaweed.

Put 15g of olive oil (2 tablespoons) into a saucepan on the flame; add the content of the sachet and sauté for 15 seconds. Add 800g of water and cook in medium heat for 15 – 18 minutes, stirring to prevent sticking. Add more water if needed. Add a pinch of salt and allow standing for 1 minute before serving. It is best eaten as soupy or wet rice. Other ideas: With molluscs: 3 minutes before the rice is ready, add raw molluscs (mussels, clams, cockles, etc.). With crustaceans: 2 minutes before the rice is cooked, add the crustaceans sautéed (prawns, king prawns, langoustines, etc.).