Seafood and Fish Zarzuela

In a pot, add 1 liter of water and cook the fish. Reserve the stock for later use.

Chop the onion and tomatoes.

Heat a little olive oil in a skillet and sauté the onion and tomatoes until the onion becomes translucent.

Add the white wine and cook for a few minutes. Transfer this mixture to a large, flat earthenware casserole dish.

Clean the squid and cut it into rings.

Lightly fry the hake and monkfish slices for a few minutes on each side.

Add the squid rings and cook for one more minute. Place all the ingredients into the casserole dish.

In a blender, combine two garlic cloves, parsley, almonds, sweet paprika, and a little fish stock.

Blend until smooth and set aside.

In a clean skillet, heat a little olive oil and sauté the remaining garlic clove with a tablespoon of flour.

Stir and add the blended mixture. Mix well and bring to a boil, adding more fish stock as needed to achieve a light sauce.

Adjust the seasoning with salt and pour the sauce into the casserole dish.

Place the casserole dish back on low heat, stirring gently to ensure the sauce spreads evenly beneath the other ingredients.

Add the Norway lobsters and prawns to the casserole dish.

Cook everything on low heat for about 15 minutes, stirring gently with a wooden spoon to avoid breaking the fish.

If necessary, add a little more fish stock.