Ingredients for 4 people:

400 gr. of rice.
400 gr. monkfish.
1 sea hen.
1 monkfish head.
8 prawns.
8 prawns.
12 clams.
1 onion.
4 tomatoes.
1 glass of oil.
3 garlic cloves.
Dried fennel




– Clean the fish and cut them into large portions, leaving prawns and prawns unpeeled. Heat the oil and sauté the chopped onion. When it is soft, add the peeled and chopped tomato and the herbs. Make a sauce with all this for about 5 minutes and pour it into a pot with 2 liters of water.

– Add the chopped fish heads, salt and pepper, and cook for at least 30 minutes. Strain the broth and cook the rest of the fish in it for 15 to 20 minutes, adding the crushed garlic with the saffron. This broth is the base that we use later to make rice. Remove 4 glasses of broth to a paella pan or clay pot, add the rice and the peeled shellfish, and the clams, leaving it to cook for about 20 minutes.

– Let stand for about 2 minutes. A common seasoning for this dish is aioli. The fish are served separately after the rice.