INGREDIENTS
FOR THE BROTH:
1 kilo of fish for the broth: monkfish head (if it is whole we save the tail for the sauce) conger eel, red rockfish, ribbon, grouper bone, crabs, or galleys.
We will also reserve for the broth the shells of the crayfish, prawns, and prawns
2 onions
2 tomatoes
4 cloves of garlic
Parsley
Pepper
One deciliter of oil (equivalent to a cup of coffee)
FOR THE RICE:
60 cent. paella.
1 paellero with a diameter of about three or four fingers smaller than that of the paella.
1 kilo of rice
4-deciliter oil
400 grams of squid “see”
250 sepia
125 peeled shrimp (6 or 8 depending on the guests)
125 small crawfish, peeled (6 or 8)
125 peeled prawns
(some monkfish cubes, optional))
All these ingredients: squid, cuttlefish, shrimp, etc … will add up to a total of a kilo or a little more
4 small tomatoes grated
4 small onions cut by hand very fine (with a chopper if you go over there you have pasta)
Salt
Saffron
sweet paprika
ELABORATION
SENYORET RICE (PEELED FISH AND SEAFOOD PAELLA):
For 6 – 8 people
HOW TO PREPARE THE FISH BROTH
In the casserole we heat the oil (which does not smoke) and add the garlic, we give it a few turns and then the onions in quarters. When the tomatoes take on aroma and color, also quartered. All the ingredients with a little salt (be careful, better rectify at the end) Sauté until the water of the tomatoes disappears and we toss the shells of all the shellfish that we have peeled, turning for a few minutes. After the fish clean of guts and eyes and very rinsed. A few turns and cover with 14 cups of water, counting that it will be consumed a little (We will need 12 to make the rice). We keep the fire strong for 20 minutes and 25 slow more or less.
Strain and reserve the 12 cups that we are going to need, 3 for each cup of rice (one kilo is 4 cups).
PREPARATION
Light the paella pan over low heat
Pour the 4 measures of oil into the paella. When it is hot we add the cuttlefish and the squid to give it a few turns, to release the water, and then the very finely chopped onion. When it begins to take on color and aroma, we add the grated tomatoes, turning and mixing very well. We let the tomato cook until the water disappears. Finally, the peeled shellfish let it fry for a few minutes, mixing carefully with a wooden spoon. When it is ready, we raise the heat to full and add the 4 cups of rice, sautéing it with all the ingredients for 2 or 3 minutes and add the 12 cups of very hot fish broth, saffron and add salt. Time: 10 minutes strong and 10 very slow.
Let stand 15 minutes
Accompany with “all i oli”
