INGREDIENTS (5 people)
1.5 l. of broth fish
1,700 gr. of whitebait or monkfish spines
450 gr. of prawns
550 gr. of Cigalas
500 gr. of Monkfish clean in pieces
500 gr. Noodles no. 3
1 clove garlic
200 gr. Fried tomato cutlet
1 small teaspoon of Pimentón de la Vera
Some branches of saffron
125 gr. Of olive oil
ELABORATION
First we will prepare a fish broth with the whitebait or the monkfish spines that does not exceed approximately five liters.
Place the paella over the fire with the oil and when it is hot, we very carefully sauté the scampi and prawns and set it aside. We return to heat the oil, we add the chopped garlic until frying, we put the paprika with great care that we do not burn, then we will add the monkfish cut into dice not very thick, season and refrigate with everything else, to add then the fried tomato and then the liter and a half of fish stock.
When it starts to boil we add the saffron, crushed in the mortar, season and put the noodles.
When it takes about four minutes to boil over low heat, place the seafood, let it boil about eight minutes more, but on a slower heat.