Four servings: 250 g of monkfish; 150 g of squid, cut into rings; 150 g of conger
eel; 4 big prawns; 16 mussels or clams, or both (previously steamed in a pot
with 2 tbsp of water); 400 g of rice; a handful of green peas; 1 onion, finely
chopped; 3-4 tbsp of tomato purée; 1 red pepper, seeded and cut into strips; 12 garlic cloves, sliced; 1cupful of olive oil; saffron, to color the recipe; 1 tbsp of
parsley; slat, and 1 liter of fish broth.
Preparation: First of all, fry, on a medium-to-high fire, the squid rings, add the
chopped onion and then the red pepper. Once the onion takes on some color,
add the tomato purée, stir and simmer for a few minutes and add the fish pieces
(reserve the prawns and the mussels for later), add the rice, the green peas, the
broth (boiling and containing the juices produced by the steaming of the
mussels) and both the garlic and the saffron finely mashed in a mortar. The fire
during the first 8 minutes must be intense, and then it must reduced to a
medium level. The prawns and the mussel (one of the shells removed) must be
added 6 minutes before the conclusion of the recipe. Let the rice sit, for 2
minutes before serving, with a light cloth covering the casserole.
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Rabbit Stew with Artichokes (Guiso de conejo con alcachofas) (66)

67