For the fish broth with Seawater:
16 oz. Mediterranea Seawater 
5 quarts Water
2 lbs White fish bones
1 Clove of Garlic
1/2 lb Carrots
1/2 lb Leeks
1/2 lb Onion
4 oz Tomato
2 gr Saffron
6 oz Olive Oil


Ingredients for the sofrito:
1 Clove of garlic
4 oz. Tomato
1 Roasted red bell pepper
4 Strands of saffron
3 oz. Olive Oil

Other ingredients:
3/4 lb Spanish paella rice
3 oz. Fresh tuna
8 Shrimps
4 Scallops


  1. In a pot we put the oil.
  2. Once hot incorporate all the previously washed and chopped vegetables.
  3. Once golden, add the fish bones and the shrimp skins that have previously been peeled.
  4. Once golden brown add the saffron, then add the mineral water and Seawater.
  5. Cook over very low heat no more than 60 minutes.
  6. Remove from heat and let stand covered for 30 minutes.
  7. Strain through a fine mesh sieve.
  8. Put olive oil in the pan, quickly fry the shrimps, scallops and tuna, and reserve.
  9. Finely chop the garlic, previously peel and chop the tomatoes, and the red pepper. 10. Add the garlic, tomato and red pepper to pan and continue frying.
  10. Finally add the saffron threads.
  11. Once cooked we add the rice and 24 oz. of the Seawater broth.
  12. Cook over high heat for the first 10 minutes and go down to a minimum heat to complete cooking of rice.
  13. Two minutes before cooking time expires add the tuna, scallops and shrimp.