Ingredientes

2 cloves of garlic

100 g of squid

100 g of monkfish

16 mussels

16 grooved carpet shells

16 clams

400 g of rice

4 prawns

4 king prawns

800 ml of fish stock

1 tomato

1 1 spoonful of paprika

Salt to taste

4 dl of olive oil

Saffron to taste

Preparation

40 minutes

Pre-preparation

To prepare seafood paella, heat the oil in a paella dish, brown the garlic and, before they burn, add the squid and monkfish and fry gently.

Immediately afterwards, add the mild paprika, and carefully, so it does not burn, add the chopped, natural tomato.

On a low heat, wait until the tomato has reduced and all of the fluid has evaporated.

Cooking

Once reduced, add the rice to the paella and stir it until it has all separated. Immediately, pour in the fish stock and bring it to the boil, before, straight away, lowering the heat to a simmer.

After 10 minutes, add the shellfish. Turn the heat off after 8 minutes and leave to stand for 10 minutes.