INGREDIENTS FOR THE SOIL1.5 kg of “morralla” rock fish from the Gandia fish market, 200 gr of tomato, 1 onion, 1 lady, 1 leek, 1 carrot, parsley.

INGREDIENTS FOR FIDEUÀ6 Gandia crayfish, 6 red prawns, 500 gr of monkfish, 200 gr chopped tomato, 1 chopped onion, 30 gr sweet paprika, 600 gr of noodles 3, 150 ml virgin olive oil, saffron strands, 1 clove of garlic.

ELABORATION OF THE SOILWe wash the fish, vegetables and chop them. In a casserole add 100 ml of virgin olive oil. When it is hot, we incorporate the “morralla” rock fish and fry them. Add the vegetables and fry.

We add 5 liters of cold water. When it starts to boil, foam and leave 40 minutes. Strain and reserve.

ELABORATION OF THE FIDEUÀPlace the paella with the oil over moderate heat. When it is hot, add the prawns and crayfish, sauté a little and reserve. Add the chopped onion and chopped garlic.

When it is golden, we add the tomato and the paprika giving it a few turns so that it does not burn. Add the monkfish, the saffron, give it a few turns and add approximately 2 liters of bottom of hot fish. Add the hot fish bottom noodles. Add the noodles and rectify salt and dye.

This type of noodle has a cooking time of 10 to 12 minutes. In its first 5 minutes keep the fire at its maximum power, and in the last 3 minutes we will place the prawns and the crayfish above evenly until it is in place.

Let stand 5 minutes and you are ready to serve. It is recommended to use a 47 cm diameter paella bowl for optimum preparation