Cut the onion and garlic into small cubes. Sweat in the butter, add the rice and sweat with it, then fill up with the stock.

Add the laurel, allspice, the saffron and a little salt, bring everything to the boil, raise the lid and let it steep on the lowest level.

Cut the peppers, tomatoes and beans into small pieces and sweat some olive oil, then remove them. Now fry the fish very hot and remove them. Cut the chili into small pieces too.

When the rice is almost good, add the vegetables and fish 10 minutes beforehand, as well as the chilli pepper. Let it steep in the closed pot, stir everything through and serve.