Paella De Peix

• Paella Broth
• 3/4 cup oil
• 1 cup Ground Tomatos
• 2 pounds Med. Mathis shrimp
• 1 gallon water
• Paella de Peix
• 2 large onions, finely chopped
• 1 green bell pepper, finely chopped
• 1 red bell pepper, finely chopped
• 4 garlic cloves, finely chopped
• 3.5 cups rice
• 8 prawns
• 8 mussels
• 8 clams
• 2 squid, sliced
• 12 ounces Monkfish fillet
• 1 1/4 cups Olive Oil (seperated)
• 1 teaspoon salt (to taste)

1. In a saucepan pour, over high heat, add oil.
2. When oil is hot add crawfish and mantis shrimp until they are completely golden brown.
3. Once golden brown, add the tomato and let cook for about 10 minutes.
4. Then add water and let it boil for 45 minutes.
5. Then strain with a Chinese sieve to render approximately 2 liters of broth.
6. Peel and chop the onion, peppers and garlic, as thin as possible (brunoise style).
7. Preheat over to 450 degrees.
8. In a paella pan add 3/4 cups of oil, brown the onions on low fire until browned well (caramelized).
9. Over medium heat, add the garlic and cook for 10 minutes stirring occasionally.
10. Add the squid slices and brown. (Approximately 5 min.)
11. Once browned, add rice and 2 liters of broth. Cook over low heat, stirring frequently for approximately 12 minutes.
12. Add mussels, clams, prawns and monkfish.
13. Place paella pan with seafood in the oven for 7 minutes.
14. Serve hot.

paella broth, oil, ground tomatos, shrimp, gallon water, paella de peix, onions, green bell pepper, red bell pepper, garlic, rice, prawns, mussels, clams, fillet, olive oil, salt

Taken from food52.com/recipes/76436-paella-de-peix (may not work)