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1
Wash the brown rice and leave it soaking until you need it.
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2
Heat the water in a large pan with a pinch of salt and the bayleaf.
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3
Wash the fish very very well.
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4
Peel and wash the vegetables and add fish, bayleaf, garlic cloves and vegetables to the water.
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5
Wash, peel and de-vein the prawns.
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6
Squees the juice o one of the lemons over the peeled prawns and put in the fridge.
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7
Add the prawn shells and heads (- don't be squeamish, they really add to the flavor!!)
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8
to the pan, cover and leave to simmer for an hour.
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9
Go and read a book or do something else for that hour.
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10
Drain the fish stock through a colander lined with cheesecloth or a very fine seive
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11
Put some oil in the paella pan and gently fry the spring onions, peeled, trimmed and cut, and the paprika
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12
Add the tuna pieces, and stir just until the pieces are sealed
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13
Set aside in a bowl
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14
Grate the tomatoes and saute on a low heat in the same pan for five minutes.
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15
Add 6 cups of stock, the chopped parsley, saffron and the juice of the other lemon.
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16
And 2 cups of rice.
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17
Cover and leave simmering for 30 minutes.
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18
Take the lid off the pan, add the tuna and spring garlics or onions, turn the heat right up and start reducing the stock.
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19
The rice should be almost tender now.
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20
Once the stock has almost disappeared, and the rice is al dente, add the prawns and cover the pan again so that the prawns cook in the steam
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21
After 10 minutes take the lid off and serve.
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22
Enjoy!
