The first thing is to make a fish broth with two liters of water, the fish cleaned of their bones (monkfish or conger eel will come in very handy for this broth) and the shells of the prawns. You can add a tomato cut into pieces.
When it starts to boil, remove the foam and let it cook for 30 minutes. Strain it and reserve the broth and the cooked and chopped fish.
Heat the oil in the paella pan, or in a wide casserole, and fry the peeled and chopped tomato together with the chopped squid.
Cover with the fish broth and cook it together with a few strands of saffron (or coloring). It is important to measure the amount of broth, since rice will have to be poured just half.
When the broth starts to boil, add the rice and mix everything with the skimmer so that it is well matched.
Cook over high heat for the first 10 minutes, add the chopped and seasoned monkfish and gradually cook over low heat for another 8 or 10 minutes. At that time add the peeled prawns. Finally, let it rest for 5 minutes off the heat before serving.
Arroz a banda is a typical Valencian dish. It is a very soft fish rice that you can accompany with alioli or a salad.
