Please found below our fish stock recipe
Fist to start, be sure all your seafood is fresh and keep them during all the cooking process at the top of a container with ice to avoid them to spoil. Reserve the prawns and half of the clam and mussels to decorate at the end. Clean the shrimps and squids and cut the squids into rings and fish and octopus into squares. Keep it.
Cut the onion, half green pepper, half red pepper, tomato and garlic subtly. Cut the rest of the pepper on julienne and keep them apart to use it at the end.
In a large and thick-bottomed paella pan, start by sautéing the onion. Once the onion is crystallized, add the garlic and let to cook just one minute, before to add the rest. Add the peppers and let them cut for two more minutes. Raise the temperature to high heat and sauté the all seafood one by one for about two minutes each, starting with shrimp, squid, octopus, clams, mussels and finally fish, allowing them to seal.
Remove the seafood from the paella pan, without putting out the fire and add the saffron to fry it for a few seconds, add petit pois and tomatoes and fry it. Add the rice. Fry for about five minutes, mixing well all the ingredients avoiding them to burn. Cover completely the rice with the previously prepared stock, which must be hot at the time of throwing it into the rice.
Let cook the rice for about 30 minutes. After that add the seafood again, mix and add a little more stock. Add salt and pepper. Let it cook until the rice is “al dente” but juicy. Decorate with the prawns, clams, mussels and peppers that you previously separated, turning it every two minutes to allow them to cook with the steam of the paella. Taste the salt and texture of the rice for the last time and serve.
See below a video of this recipe