Seafood Paella

Preparation :

Heat 4 tablespoons of oil in a large saucepan, fry the fish until it turns golden Remove and set aside. Repeat with squid, shrimp and mussels.

In the same pan, heat 3 tablespoons of oil, fry the onions and peppers until they are tender. Add the garlic, tomato, saffron, chicken broth cubes, paprika and water. Sprinkle with salt and pepper to taste. Simmer over low heat for 15 minutes.

Reserve 2 ½ cups broth, to be used as an additional paella sauce.

Add the rice with the remaining broth, arrange the fish in layers, then squid and peas to cover and cook for 20 minutes or until the rice is cooked.

7 minutes before the end of cooking, add the shrimp and mussels, in addition to the other ingredients. Cover and continue cooking the paella.

In a small saucepan, add the 2 ½ cups of broth, add the dissolved corn flour, boil 3-4 minutes until the sauce thickens.

Serve the paella in a large dish, with the fish and seafood rice and the sauce aside.

Ingredients

• 1 ½ kg of monkfish, in fillets of 100 g each
• ½ kg of squid, cut into medallions, 3 cups of white long grain rice or 600 g
• 1 kg shelled shrimp, medium size, cut in half
• ½ kg of mussels, washed and cleaned
• 4 tablespoons olive oil
• 7 cups of water or 1750 ml
• 3 tablespoons olive oil, Pinch of ground pepper to taste
• 3 medium onions or 375 g, diced
• 1 medium green pepper, seeded and cut into thin strips
• 1 medium red pepper, seeded and cut into thin strips
• 2 garlic cloves, crushed, 1 cup canned green peas or 200 g
• ½ kg of peeled and chopped tomatoes
• 1 teaspoon of saffron filaments
• 4 chicken broth cubes, 2 teaspoons of cornmeal, dissolved in 2 tablespoons
• ½ teaspoon spicy paprika