Peel the part of the body or tail of the prawns leaving head and end of tail unpeeled. In the paella, we put a few drops of extra virgin olive oil and cook them for two minutes on each side. We booked. With the two loins of the tail part of the sea bass, we do the same operation, browning them three minutes on each side in the paella that we use as a griddlestarting from the skin side. We reserve with the prawns.
In the meantime, we prepare a broth or fumet with the head and spine of the croaker. After 20 minutes, strain it and keep it warm. We could also use a commercial fish broth or better yet, a fish broth that we had frozen. We prepare a homemade sauce for the paella by browning a clove of garlic and a very chopped green pepper. when they brown, add two tablespoons of fried tomato and mix well, adding the rice that we mix with the sofrito.
Add the broth and the saffron, stirring well and let the rice cook, eight minutes over very high heat and another eight with the lowest heat. We put out the fire and cut the fish into pieces, distributing them in the paella, which we also decorate with the prawns. Cover with a kitchen cloth and let rest another five or six minutes, before bringing the rice to the table, in the paella itself. At that time, the corvina and the prawns will be heated with the steam from the rice, which in turn will finish cooking and will be ready.