Fisherman's blind rice

We put the cleaned mussels in a saucepan with a little water and a bay leaf and let them cook covered, as soon as they open, remove from heat, remove the shells and set aside, strain the cooking broth, and reserve too.

We do the same cooking process for mussels, with clams, we only add half a glass of wine. We remove the shells and reserve, strain the clam broth and mix it with the mussels broth. Reserve.

We take the prawns and reserve the heads.

Place the heads of the prawns in a pan with two tablespoons of oil and crush until the broth is released, add the glass of brandy and flambé, as soon as the alcohol is burned, place the monkfish bones and the reserved broth of the mussels and clams and a half liter of water, a little lemon juice and the remaining half a glass of wine, cook for half an hour, remove the bones, strain and set aside.

In the paella with a little oil we sauté the prawns, the chopped squid, the pieces of monkfish, the mussels and the clams, once done, we remove the whole and in that oil we make the sauce.

Sauté the garlic and onion, in the leftover olive oil from the seafood, and add the finely chopped pepper and the grated tomato, season and add a coffee spoon of sugar, to avoid acidity, and let it scald everything and the tomato releases all the water , then add the rice and sprinkle the dye or saffron, stir and let the rice cook a little, when we see that it is already golden we will add the broth, the measure will be twice the rice and add a little more (if necessary).

When it boils, we put the clams and cook without stirring until we see that the rice is al dente, or as we wish, if there is no broth we can add more, but never stir, always take the paella pan and make rotating movements so that it is distributed over. Add the peas five minutes before turning off the heat, let them stand a few minutes off the heat with a kitchen towel on top and then we can serve.