Fish and shellfish paella recipe

Ingredients to make Paella of fish and shellfish:

• 2 cups of rice
• 1 kilogram of mussels
• ½ kilogram of Prawns
• 1 unit of Carabinero or King Prawns
• 300 grams of Clams
• 300 grams of Prawns
• 300 grams of Monkfish
• 4 units of ripe tomato
• 1 clove garlic
• 1 tablespoon Paprika powder
• ½ handful of Saffron or food coloring
• 4 cups of fish broth
• 1 unit of Lemon
• 1 splash of olive oil
• 1 piece of salt
• Fish soup
• 1 unit of onion
• 1 unit of tomato
• 1 clove garlic
• 1 dessert spoon of Paprika powder
• Shells and heads of fish and shellfish
• mussel broth
• 1 splash of olive oil
• 1 pinch of salt

How to make Fish and Seafood Paella:

1. Put the clams in a bowl with cold water, a few drops of vinegar or a pinch of salt.
2. Rinse them with clean water, before using them, to remove the dirt.
3. Clean the mussels and cook them until they open.
4. As soon as they open, take them out, drain them and strain the broth.
5. Reserve both the mussels and the broth.
6. Peel the prawns, the prawns and the shrimp.
7. Reserve all the shells.
8. Make a cross at the base of the tomatoes, blanch them in hot water and peel them.
9. Clean the monkfish and cut it into cubes.
10. Reserve the spine and skin.
11. In a casserole, put three tablespoons of olive oil, a chopped tomato, the onion cut into small cubes, a pressed garlic clove, the shells of the shellfish, the bone, the skin of the monkfish and the salt.
12. Sauté over medium heat and squeeze the heads and shells of the shellfish with a spoon to release their juices.
13. Add half of the paprika and sauté.
14. Pour the mussel broth and a liter of water, rectify salt.
15. Cook for 40 minutes over medium heat.
16. Strain the broth through the Chinese and check its flavor.
17. Rectify salt.
18. Put in the paella four tablespoons of olive oil, the other chopped tomato clove, the pressed garlic and the salt.
19. Sauté over low heat until the tomato is undone.
20. Add the clams, the chopped mussels, the rest of the paprika and sauté.
21. Sprinkle with the saffron threads.
22. Pour the rice, distributing it all over the pan and sauté it for 5 minutes.
23. Do not move it and pour 4 cups of very hot broth.
24. Cook over high heat for 10 minutes.
25. Distribute the prawns, the prawns, the sliced ​​carabineer and the monkfish pieces.
26. Lower the heat and water with lemon juice.
27. Then lower the heat until completing 15 minutes of cooking.
28. Cover the paella and let it rest for another 5 minutes.
29. Serve very hot.