Spanish Monkfish Casserole

• 3 squid, cleaned and sliced into pieces
• 6 clams in shell
• 12 pieces shrimp
• 1 lb monkfish, cut into pieces
• 24 snails
• 1 green pepper, diced
• 1 can artichoke heart, rough chopped
• 3 tomatoes
• 1 clove garlic, chopped
• 2 cups rice
• 4 cups water or 4 cups chicken stock
• 1 pinch saffron
• 6 ounces green peas
• salt and pepper, to taste
• parsley (optional)

1. In large skillet, simmer peppers, garlic, tomatoes, peas, artichoke, and squid.
2. Add enough water to do the cooking.
3. Simmer for 8-10 minutes.
4. Add remaining seafoods and rice.
5. Pour in water or chicken stock.
6. Add salt, pepper and saffron.
7. Stir all ingredients well and simmer for 15 minutes.
8. A sprinkle of parsley at the end will improve flavor.
9. Let the hot casserole stand for about 10 minutes before serving.

shell, shrimp, monkfish, green pepper, tomatoes, clove garlic, rice, water, saffron, green peas, salt, parsley

Taken from www.food.com/recipe/spanish-monkfish-casserole-20724 (may not work)