Rock fish | Thorns | Tomatoes | Onion | Sepia | Peeled shrimp | Garlic
Prepare a fish stock with rock fish, monkfish, leeks, tomatoes and onions. In a paella bake a few pieces of cuttlefish, then add the peeled shrimp and garlic in small pieces. In a frying pan, we toast the noodles and incorporate them into the paella, stirring well to get all the flavor. Add the fish stock (very hot) and remove it to cover everything. The cooking time will depend on the size of the noodles, if they are thin (from 1) with 5-7 minutes will suffice. When finished, place the paella in the oven to brown for a few minutes to get the noodles to "tip". It is served with all i oli to taste.
By Cristina Lago