Spanish Monkfish Casserole - cooking recipe

Ingredients

3 squid, cleaned and sliced into pieces
6 clams in shell
12 pieces shrimp
1 lb monkfish, cut into pieces
24 snails
1 green pepper, diced
1 can artichoke heart, rough chopped
3 tomatoes
1 clove garlic, chopped
2 cups rice
4 cups water or 4 cups chicken stock
1 pinch saffron
6 ounces green peas
salt and pepper, to taste
parsley (optional)

Preparation

In large skillet, simmer peppers, garlic, tomatoes, peas, artichoke, and squid.
Add enough water to do the cooking.
Simmer for 8-10 minutes.
Add remaining seafoods and rice.
Pour in water or chicken stock.
Add salt, pepper and saffron.
Stir all ingredients well and simmer for 15 minutes.
A sprinkle of parsley at the end will improve flavor.
Let the hot casserole stand for about 10 minutes before serving.