Senyoret rice in a frying pan.

Instructions:

1. Prepare the fish stock (if you don't already have it).:
   • Use fish heads and bones, together with an onion, a carrot, a leek and a bay leaf. Boil everything in water for about 30-40 minutes and strain the broth. Set aside hot.
2. Preparing seafood:
   • If you have whole prawns, peel them and reserve the bodies. You can use the shells and heads to make a shrimp stock that can be added to the fish stock.
3. Sofrito:
   • In a large, deep frying pan, heat a good splash of extra virgin olive oil.
   • Add the chopped onion and sauté over medium heat until transparent.
   • Add the chopped red pepper and chopped garlic cloves, and cook until the pepper is tender.
   • Add the grated tomatoes and cook until the sauce is reduced and the mixture is thick.
4. Add the squid and rice:
   • Add the squid rings to the stir-fry and cook until they begin to brown.
   • Add the rice to the pan and stir well to infuse all the flavours.
   • Cook the rice for a couple of minutes to toast it lightly.
5. Add the paprika and wine:
   • Add the sweet paprika and stir quickly so that it does not burn.
   • Pour in the white wine and allow the alcohol to evaporate.
6. Add the broth:
   • Add the hot fish stock (about twice the volume of the rice, i.e. about 800 ml) and the saffron threads (if using).
   • Season with salt and pepper to taste.
   • Bring to the boil and then reduce the heat, simmering over medium heat for about 10 minutes.
7. Add the fish and shellfish:
   • Add the fish pieces, peeled prawns and mussels, distributing them evenly in the pan.
   • Cook for a further 8-10 minutes, or until the rice is tender and has absorbed most of the stock. If necessary, add a little more hot stock.
8. Rest:
   • Remove the pan from the heat and leave the rice to stand for a few minutes.
9. Serve:
   • Garnish with chopped fresh parsley and serve hot.