Super Easy Spanish Rice

Make a fish stock using the heads of hake, one onion, two cloves of garlic, spring of parsley, a bay leaf, a prig of thyme, salt and sufficient water for the quantity of rice (allowing a little more than two cups for every cup of rice.). while this is boiling, prepare tomato sauce using tomatoes, two cloves garlic and sugar and put it aside. In another saucepan, fry chopped onion in lard. when it begins to colour, add well rinsed rice, let it fry a little then pour in strained fish stock. Cook for 15 minutes, when the liquid have evaporated. while the rice is cooking, heat olive oil in a frying pan and fry the pork and chicken livers. Remove and using same pan make a bechamel sauce using 1 1/2 oz butter, flour and milk. cut chicken livers into small pieces, and add, together with pork, to the sauce. remove from heat, mix in an egg yolk and the rest of the butter. Butter a ring mould, put in the rice, pressing it down a little and put in the oven for 5 minutes. Turn out on a round dish, cover with tomato sauce and fill with the pork and chicken liver mixture.