METHOD

Wash and roughly chop parsley add half to a mortar and mash with the garlic and parsley and saffron with a little salt, then mix with 2 spoons hot water. Leave to stand until required. Roast red pepper and leave to steam. Prepare the fish: Remove central bone from monkfish tail, take as much of the membrane from the surface of the flesh, slice 1 cm thick. Remove skin from salmon, cut into large dice. Prepare squid, cut into 1 cm wide rings, or use ready prepared and cut squid. Butterfly prawns to check they are clean. Keep fish chilled until required. Remove red pepper skin and slice. Put 60ml of olive oil in a saucepan (not the paellera) to heat up. Once hot add the onion and after 5 mins the plum tomato. Leave 5 mins, when done mash it and add to the paellera. (This may be done in advance) Put the rest of the oil in the paellera and add the mashed onion and tomato. Add the green pepper, and rice and stir well and add salt, fish stock, and stir in garlic mixture. Leave on a medium heat and let rice cook, stir as required Add peas, monkfish, salmon and chorizo after 15 mins. Just before all the stock has been absorbed add prawns and squid Once the fish is done, check seasoning and stir in more chopped parsley, remove from heat and stand 5 mins.