Start by heating some olive oil in a large pot. Toss in your onion and minced garlic. Sauté until they're soft. The aroma will remind you why you love cooking!

Next, add your prawn shells and heads to the pot. Stir them around for a bit. They’ll start releasing their flavors. Now, sprinkle in your smoked paprika and toss in the bay leaves. Pour in the dry white wine, letting it reduce for about five minutes. Finally, add the fish broth and let it simmer. This step brings personality to your paella, so don’t rush it!

While the stock simmers, let’s tackle the sofrito. In another pan, grab some more olive oil and sauté the diced onions and minced garlic.

Stir until they soften, and then add the sweet paprika. Pour in the white wine, letting it reduce again for about five minutes before adding the peeled tomatoes. Simmer until you have a nice, thick sauce. This sofrito is the foundation, adding depth to your dish!

Once your stock is ready, strain it to rid yourself of the shells. Return the flavorful liquid to the pot. Add the sofrito, fennel seeds, and smoked paprika, stirring everything together.

Bring it to a gentle boil and add in the rice. Give it a stir and let it simmer for around 10 minutes. This is where the magic happens, as the rice absorbs the rich flavors.

Now comes the fun part! Gently fold in your chunks of monkfish, squid, mussels, clams, and prawns. Sprinkle in the frozen peas too. Let it all bubble away for another 10-15 minutes over medium heat until everything is cooked through. You might want to cover it with a lid. This step is where your patience will be rewarded.

Once everything is cooked and the rice gets that beautiful golden hue, it’s time to serve! Drizzle a little extra virgin olive oil on top. Grab a large plate and dig in with your friends and family.