Moro'S Arroz A La Marinara - cooking recipe

Ingredients

2/3 lb prawns, preferably in their shells
4 1/4 cups fish stock
1 pinch saffron (about 20 threads)
6 tablespoons olive oil
1 1/2 large Spanish onions, finely chopped
1 green pepper, seeded and finely chopped
2 noras dried sweet peppers, seeds and stalks removed, broken into small pieces and covered with boiling water or 1 teaspoon sweet paprika
5 garlic cloves, finely chopped
1/2 teaspoon fennel seed
1/2 lb calasparra rice (Spanish short grain rice) or 1/2 lb arborio rice
2 1/2 ounces white wine
2/3 lb monk fish fillet, trimmed and cut into 3/4-inch pieces
2 squid, the size of your hand cleaned and scored
2 tablespoons flat leaf parsley, roughly chopped
1 lemon, cut into wedges

Preparation

Peel the prawns and put in the fridge.
Transfer the shells to a large saucepan over high heat and add the fish stock.
Bring to a gentle simmer and cook for 15 mins so that the flavor infuses the stock.
Remove from the heat, strain the stock and add the saffron; set aside.
Heat the olive oil in a large saucepan over medium-to-high heat.
When the pan is hot, add the onion, green pepper, 1 tsp of sweet paprika, and cook for 5 minutes.
Lower the heat to medium and cook for another 10-15 minutes, stirring every so often.
Now stir in the chopped garlic and fennel seeds and cook for 5 minutes more or until the garlic and the onions have same color and are sweet. (Lightly caramelized).
Add the rice to the pan and stir for 1 minute to coat the rice with oil. (Up to this point everything can be cooked in advance.
The next stage should be started about 20 minutes before you wish to eat.).
When you are ready to cook the rice, bring the stock to a boil. Remove and set aside.
Place the paella pan (or large pot) over a medium-high heat and add the wine, followed by the hot stock and season.
Simmer for 15 minutes, stirring every now and then to prevent sticking, then add the pieces of monk fish and squid(not in mine)and turn the heat down to medium-low.
Cook 2 minutes, then add the prawns, turn off the heat and cover.
Let the rice sit for 3-5 minutes, then check seasoning. (The rice should be and surrounded by a soupy sauce.).
Serve with sprinkled parsley over the rice and lemon wedges.