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1
Peel the prawns and put in the fridge.
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2
Transfer the shells to a large saucepan over high heat and add the fish stock.
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3
Bring to a gentle simmer and cook for 15 mins so that the flavor infuses the stock.
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4
Remove from the heat, strain the stock and add the saffron; set aside.
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5
Heat the olive oil in a large saucepan over medium-to-high heat.
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6
When the pan is hot, add the onion, green pepper, 1 tsp of sweet paprika, and cook for 5 minutes.
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7
Lower the heat to medium and cook for another 10-15 minutes, stirring every so often.
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8
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).
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9
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.
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10
The next stage should be started about 20 minutes before you wish to eat.).
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11
When you are ready to cook the rice, bring the stock to a boil. Remove and set aside.
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12
Place the paella pan (or large pot) over a medium-high heat and add the wine, followed by the hot stock and season.
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13
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.
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14
Cook 2 minutes, then add the prawns, turn off the heat and cover.
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15
Let the rice sit for 3-5 minutes, then check seasoning. (The rice should be and surrounded by a soupy sauce.).
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16
Serve with sprinkled parsley over the rice and lemon wedges.
