INGREDIENTS
600 grams of rice.
1’400 l. fish broth (stock).
12 prawns.
12 scampi.
500 grams of monkfish in pieces.
200 grams of cuttlefish or similar.
1/2 chopped onion.
6 cloves of minced garlic.
2 ripe tomatoes, striped.
A few sprigs of parsley.
One tablespoon of ground pepper.
Salt.
Olive oil.
Saffron.
ELABORATION
When the oil is boiling in a paella, add the prawns and the scampi, fry for a minute, and remove them, leaving them on a separate plate.
Then we put the cuttlefish in the paella, it is given a few turns and the monkfish is added to tacos, the garlic, and the onion, at the moment, the ground paprika, and then the grated tomato, it is given a few turns and the rice is added.
Sauté a little, adding the fish broth, place the shellfish, arranging them decoratively, and cook over medium heat until the broth is evaporated (approx. 20 minutes). Serving below.
