Paella

Preheat a paella pan or large frying pan over medium-high heat. Add the oil and heat until smoking.

Carefully place the scampi in the pan and cook until golden brown on both sides, about 3 minutes per side. Transfer to a plate and set aside.

Add the onion to the pan and cook until soft (about 8 minutes). Stir the pureed tomatoes into the onions, and cook for 3 more minutes.

Add the salt, saffron, pimentón, and cuttlefish and cook, stirring, for 5 minutes, or until the cuttlefish firms up slightly. Add the stock, bring to a boil, and cook for a further 5 minutes.

Add the rice and stir well to distribute it evenly. Add the monkfish and clams, arranging them nicely, bring the stock back to a boil, and cook, without stirring, for 10 minutes.

Lay the cooked prawns in the paella, season, then cook without stirring for 10-15 more minutes, or until the liquid is almost completely absorbed and the pan starts to make a crackling noise (don’t worry, this is what you want).

Remove from the heat and let rest for 10 minutes before serving.