1.- The first thing we are going to do for our seafood stew is prepare a broth. To do this, clean the hake, removing the skin and thorns. The hake, we reserve it. We fill a pot with water, and we throw the thorns and the skin. You can also add a head of a monkfish, which will give a very brutal touch. This ingredient is optional, you can add it or not. But it is highly recommended that you do it. Add a good pinch of salt and let cook for 20 minutes over low heat.
2.- While the broth is being made, in a wide bowl, put a large stream of olive oil on a high heat. Then add the crayfish, prawns, squid and hake meat, these last two ingredients cut into thick tacos. Remove and let cook a couple of minutes.
3.- After the time, we lower the power of the fire and remove the shellfish and fish from the fire. In this same oil (and the juices that have released all the seafood) we add the peppers and the clove of garlic, all well chopped and without peel, in the case of garlic. We also add the peas and then mix and let cook for 5 minutes, always on a low heat.
4.- After the time, add the tomatoes, peeled and cut into taquitos. Mix again and let cook 10 more minutes.
5.- It is the turn to add the rice. Mix again all the ingredients, without removing from the heat, and let cook a minute more.
6.- Now, we are going to add the sweet paprika and the saffron threads. We remove from the fire, so they do not burn, and we mix. Then we add the broth, already made and strained from the spines and the head of the monkfish. The amount, so that it is very smooth, comes to be about 4 times as much as rice. That is, around a liter and a half, with these amounts. Once the rice is made, however, you can add more, if you think you have fallen short. Keep this in mind when preparing the broth.
7.- Mix all the ingredients so that they are evenly placed and let cook at medium heat for about 20 minutes. Until the rice is al dente. Remember to try the broth. It must be a little "tasty". If when you try it, it seems to you that it is at your point of salt, it is not enough. It should be more like a pasadillo, as I said before, but that is edible. Rice is a very bland ingredient and if it does not remain that way, then it will be noticed that it is short of salt.
8.- After about 15 minutes, we'll still see what's left, add the mussels and clams. We let them open inside the broth and let us cook a little more. Until the rice is al dente.
