Peel and mince the garlic in  two. Remove the stem and seeds from the pepper and cut into small cubes.  Remove the central bone of the monkfish and cut it into 3 cm cubes.  Place a pan with the oil over the heat and brown the monkfish, remove and reserve.

Add the monkfish, clams and peeled Norway lobsters to the pan, taste for salt and continue cooking for another 3 minutes, until the clams open.

In that same oil, sauté the garlic and the pepper, sprinkle with the paprika, mix with a wooden spoon.

Add the rice, sauté, add the broth and cook for about 15 minutes.

Remove the pan from the heat, cover and let sit for 5 minutes. And it is ready to serve!