Monkfish, prawns and mushrooms rice stew

This is a rice stew made with monkfish, prawns and mushrooms, deep rusty red from all the paprika, tomatoes and saffron.
Ingredients: 1 red onion, 6 cloves of garlic, 350 g of prawns, 350 g of monkfish, 1 red pepper, one green pepper, 400 g canned tomatoes, 500 g mix of mushrooms: oyster, shiitake and chestnut mushrooms, 350 g paella rice, olive oil, 1 tsp paprika, 1/2 tsp cumin seeds, leaves from 4 springs fresh thyme, 1 tsp saffron strands, 1.5 ltr vegetable stock.
Grill the peppers to get that grill smokiness into the stew. You can grill them directly on the gas hob.

Cover and let them rest for a few min, this will help peel the skin off easier. Cut them into pieces and set them aside.
Heat some olive oil and fry the prawns for 3 min on each side. Remove to a plate and set aside.

Season the fish, fry it in the same pan, until golden brown,season, then remove and set aside.

Using the same pan, fry the chopped onion and garlic until they are softened. Add the mushrooms, season and fry them for 5-6 min. Add the tomato and peppers, and fry for 2 min. Smash the thyme leaves and cumin seeds.

Add the cumin and thyme powder, and paprika. Stir and cook for 2 min. Add the vegetable stock and bring to a boil. Add the saffron and paella rice.

Cook for 10 min, then add the fish and prawns. Cover and cook for another 10-15 min.
Serve warm with home-made pita.