Squid 150 gr
Fish 150 gr (cod, snapper, monkfish - any whiteflesh fish that is in season for you
12 large prawns, shelled - tails left on.
12 med mussels
Sweet paprika (Pimentón Dulce)
Saffron
Rice, one cupful per person
3 medium sized grated tomatoes
Garlic 2 or 3 cloves
Peas (as many as you like)
Fish stock, approximately twice as much as the rice
Olive oil

4 servings

Preparation Make prawn stock:

Steam mussels until cooked making sure to discard any which do not open. Remove beard from mussels and return to shells, set aside.

In 3-quart saucepan, combine prawn shells and water from steamed mussels. Heat to boiling; reduce heat, partially cover, and simmer 30 minutes. Strain broth through sieve; discard shells. There should be about 3 cups prawn stock.

Cut the fish (squid and the fish) into pieces about 2cm each.
Heat the oil and when it is hot add the prawns and sauté for a minute or two then remove and put to one

side.

Fry squid and the fish until light golden brown, add the tomatoes and the garlic, finely- chopped, and fry for a couple of minutes until they darken. Now add the Pimentón Dulce (sweet paprika); stir everything around before adding the rice. Pour in the prawn stock, add another half clove of garlic (finely chopped) and let it all boil vigorously.

After 10 minutes of cooking add the prawns, the fish and the mussels. Cook for an extra 5 minutes until

the liquid has evaporated completely, occasionally shake the pan to prevent the rice from sticking to the bottom.

Turn of the heat and leave it to rest for 5 minutes, cover until serving! Serve with lemon wedges straight from the pan.

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