Start your seafood paella by blanching, peeling, and pureeing the tomatoes. Then peel and chop the garlic cloves, wash and finely chop the parsley. Mix everything together.

Cut the monkfish into small pieces. Slice the squid into rings, season everything with salt, and refrigerate.

Sort through the clams, discarding any that are already open. Place the clams in a large pot with a little water and some pepper, cover, and cook until the clams open. Once opened, remove from heat and shell them (be careful not to burn yourself). You can also leave them in their shells for presentation if you prefer.

In a large sauté pan, heat 4 tablespoons of olive oil and sauté the squid rings. Add the monkfish and shrimp, then simmer for 5 minutes. Stir in the tomato puree, carrots, chopped bell peppers, peas, and a pinch of saffron. Mix everything together.

Add the rice and pour in two-thirds of the fish stock. Season the rice with saffron and stir. Bring to a boil for 10 minutes. After 5 minutes, add the remaining third of the fish stock to the rice.

Finally, transfer the rice to a large serving dish and arrange the fish and seafood on top. Your seafood paella is ready to serve.