How to cook
Prepare a concentrated fish broth from the bones and heads of the fish, the heads and shells of some shrimp, a stalk of parsley, a little salt and olive oil. If desired, you can cook vegetables such as carrots, parsnips, leeks, onions or turnips in the broth, so the taste will become even richer.
Strain the prepared broth. We will need about 4 cups (1 liter) at least for our stew.
Peel and chop the vegetables. Half of them can be blended, or all - whatever you prefer. Cut the fish into pieces. It is good to use fillets with no bones. Use only white fish for this dish, but it is possible to make it with bluefish, under the only condition that white and blue should never be mixed, because they have different preparation times.
Clean the black mussels from the whiskers and put the white ones in salted water to dispose of the sand they contain, then rinse them well.
Cut the calamari tubes into pieces or circles - whatever you like.
Fry for 7-8 minutes over medium to high heat all of the vegetables along with the calamari. Use a deep wok or pot for this purpose. The Spaniards cooked this dish in a deep pot with large handles, called caldereta and that's why this stew in some areas is called Caldereta de pescados y mariscos.
Add the paprika, the remaining chopped parsley, saffron and ground almonds to the prepared vegetables. Stir for another minute.
Pour the fish broth, add salt and black pepper and cook for 10 minutes under a lid.
Add all of the fish, unpeeled shrimp and mussels in the stew. Continue cooking under a lid for 5 minutes, then add the peeled shrimp whose heads we used for the broth.
After 2 minutes, remove the pot from the heat and leave the lid on tightly for another 5 minutes.
Serve this sumptuous dish immediately afterwards. White wine is a must for it.
Enjoy your meal!