200 g bomba rice
900 ml of fish broth
1 grated tomato
1 clove garlic
1 medium onion
1 tsp sweet paprika
Put a deep frying pan on the fire to heat with olive oil. Mark the prawns in it over high heat and reserve.
Next, add the chopped onion and cook over low heat until golden. Now add the minced garlic, cook for a few minutes and add the tomato. When it is brown add the paprika, stir and then add the broth. When it starts to boil, add the saffron, salt and rice. Give a few turns so that the rice releases the starch and cook over medium heat for 15 minutes.
Arrange the monkfish and prawns, side by side, over the rice. Just cook for another 5 minutes, remove from heat, let stand for 2 minutes and enjoy.