Seafood Rice Recipe

Ingredients to make Arroz a la marinera:

With the head of hake, oil, a piece of onion, a clove of garlic, a sprig of parsley and cold water, prepare a broth that is left to boil for an hour and a half.
The clams, after washing, are put in a saucepan with a small bowl of water on the fire
As they open, they are passed with a slotted spoon to another saucepan, reserving them; their broth is passed through a fine cloth and also reserved
Put the oil in a large pan or pan.
When it is hot, fry some finely chopped garlic; Before it browns, add the conger eel and monkfish, cut into pieces and boneless, the shellfish washed, the squid cleaned and chopped into pieces (without ink) and the clams devoid of half the shell.
Sauté everything and add crushed garlic in a mortar with a sprig of parsley, diluted with a little water.
Let everything cook for a few minutes.
Then add the fish broth, that of the clams and, if necessary, water until you get double the amount of rice minus one well (or eleven), season with salt and saffron and let it boil.
Once the boil is broken, add the rice, stirring it until it boils again.
Then it is cooked over high heat for fifteen minutes, decreasing the heat as the liquid is consumed.
Halfway through cooking, stir a little so that the ingredients are distributed throughout the rice.
After that time, separate a little and let it cook covered for another five minutes.
The seafood rice is served in the paella or overturned on a stringer, after letting it rest for another five minutes away from the heat.