Seafood Paella

Peel the garlic and chop it finely.

Clean the shrimp, keeping the tail, and remove the abdominal vein.

Place the shrimp in a bowl and sprinkle with 1 teaspoon of garlic.

In another bowl, mix the seafood cocktail with salt, pepper, and 1 teaspoon of garlic, and mix well.

Finely chop the peeled onion and chop the parsley.

In a large pot, heat the fish broth and add a pinch of saffron to let it steep.

Tomatoes: make a cross cut on top of each tomato, dip them in boiling water for 1 minute, then peel and finely chop the flesh.

In a large deep pan, heat olive oil and fry the shrimp for 2 minutes.

Transfer the cooked shrimp to a separate dish.

In the same pan, sauté the onion with the remaining garlic for 5 minutes.

Add the seafood cocktail and sauté for 1 minute.

Then add the finely chopped tomatoes and fry for another 2-3 minutes, stirring.

Add the pre-washed rice and saffron to the pan. Stir.

Then add the tomato paste and green peas, mixing well with the rice.

Pour hot fish broth at a ratio of 1 cup of rice to 3 cups of broth.

After adding each portion of broth, stir the rice and simmer it on low heat until the liquid is almost completely absorbed.

When the broth is almost fully absorbed, place the fried shrimp and strips of red pepper on top of the rice.

Remove the pan from the heat and serve the paella immediately.