Creamy rice with seafood and monkfish

Seafood Fumet (galleys) 800ml | 800ml marine background | Bomba Rice 400g | Olive Oil 120ml | Onion 200g | Squid 300g | Monkfish Tails 300g | Scampi (10 u) 200g | Garlic 9g | Tomato 200g | Sweet paprika 20g | Ñoras 20g | Salt 5g

Mix the stock and boil
Prepare a large round and heat the oil
Sauté the onion, garlic, sweet paprika, red pepper and tomato. Preserve.
Fry the squid and monkfish in 2×2 cm pieces. Preserve
Separate the heads of the crawfish from the tails. Mark the tails on the plate. Reserve (the heads can be used to give consistency to the stock)
At the time of marching the rice:
Lightly fry the rice
Wet with ¾ parts of the very hot stock
Cook for 19 ‘stirring continuously adding the necessary stock
Heat the monkfish and scampi over the rice and save