Paella with fish

Heat the stock with the saffron threads. Heat the olive oil in a paella or frying pan and fry the garlic and the sweet pepper cubes for 2-3 minutes.

Scoop the rice through and cook until the grains shine. Pour in the wine and let it evaporate.

Pour 500 ml of broth and boil gently until it is absorbed by the rice.

Add the cod, tomatoes, asparagus and 500 ml stock and cook gently with occasional stirring for about 10 minutes until the rice and vegetables are al dente. Add extra stock if necessary.

Spoon the giant shrimps through the last 3 minutes.

Serve the paella in the pan, sprinkled with parsley. Put the lemon wedges in it.