Heat a large pot with oil and sauté the seasoned monkfish. Add the potatoes, cut into quarters, and then the onion, also cut up. Sauté until golden.

Add the tablespoon of paprika, and before it burns, pour in the water.

Let it cook until the monkfish is done, then adjust the broth for salt.

In a paella pan, sauté the unpeeled, chopped garlic cloves, grated tomatoes, and rice. This is called 'rossejar' the rice—sautéing it before cooking. Once everything is well sautéed, add the strained broth and cook until the rice is completely dry.