Seafood Paella with Brown Rice

• 1 kg fish to make the fish stock
• 2 liters water
• 2 onions
• 1 leek
• 6 cloves garlic
• 2 lemons
• 1 sprig fresh parsley
• 1 bunch spring garlics or spring onions
• 1 teaspoon sweet paprika
• 3 mature tomatoes
• 1 thick fresh tuna steak, diced
• 200 g fresh prawns
• 2 tomatoes

1. Wash the brown rice and leave it soaking until you need it.
2. Heat the water in a large pan with a pinch of salt and the bayleaf.
3. Wash the fish very very well.
4. Peel and wash the vegetables and add fish, bayleaf, garlic cloves and vegetables to the water.
5. Wash, peel and de-vein the prawns.
6. Squees the juice o one of the lemons over the peeled prawns and put in the fridge.
7. Add the prawn shells and heads (- don't be squeamish, they really add to the flavor!!)
8. to the pan, cover and leave to simmer for an hour.
9. Go and read a book or do something else for that hour.
10. Drain the fish stock through a colander lined with cheesecloth or a very fine seive
11. Put some oil in the paella pan and gently fry the spring onions, peeled, trimmed and cut, and the paprika
12. Add the tuna pieces, and stir just until the pieces are sealed
13. Set aside in a bowl
14. Grate the tomatoes and saute on a low heat in the same pan for five minutes.
15. Add 6 cups of stock, the chopped parsley, saffron and the juice of the other lemon.
16. And 2 cups of rice.
17. Cover and leave simmering for 30 minutes.
18. Take the lid off the pan, add the tuna and spring garlics or onions, turn the heat right up and start reducing the stock.
19. The rice should be almost tender now.
20. Once the stock has almost disappeared, and the rice is al dente, add the prawns and cover the pan again so that the prawns cook in the steam
21. After 10 minutes take the lid off and serve.
22. Enjoy!

fish, liters water, onions, leek, garlic, lemons, parsley, spring garlics, sweet paprika, tomatoes, tuna, fresh prawns, tomatoes

Taken from cookpad.com/us/recipes/252954-seafood-paella-with-brown-rice (may not work)