MORO'S ARROZ A LA MARINARA

Steps:

• 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.