We do not choose suffering simply because we are told to, but because the one who tells us to describes it as the path to everlasting joy. He beckons us into the obedience of suffering not to demonstrate the strength of our devotion to duty, nor to reveal the vigor of our moral resolve, nor to prove the heights of our tolerance for pain; but rather to manifest, in childlike faith, the infinite preciousness of his all-satisfying promises. Moses 'chose to share ill-treatment with the people of God rather than enjoy the fleeting pleasures of sin…because he looked to the reward' (Hebrews 11:25-26). Therefore his obedience glorified the reward of grace, not the resolve to suffer.

John Piper

CATEGORY	CUISINE	TAG	YIELD
Seafood		Food networ, Food7	6	servings

INGREDIENTS

100	ml	Olive oil
300	g	Boneless monkfish; cut into chunks
300	g	Squid; cleaned, bodies cut
		; into rings plus
		; tentacles
2		Garlic cloves; peeled and chopped
1	lg	Tomato; skinned and finely
		; chopped
1/4	ts	Paprika or pimento
		Salt and freshly ground pepper
6		Raw prawns in shell
12		Raw king prawns; in shell
12		Fresh clams in shell; cleaned
12		Mussels; cooked and removed
		; from shells
300	g	Spaghetti
		Olive oil
2	md	Sized onions; peeled and roughly
		; chopped
6		Garlic cloves; peeled
1	lg	Tomato; chopped
300	g	Fish bones
2 1/2	l	Water
2		Garlic cloves; peeled
3	tb	Fresh parsley; chopped

INSTRUCTIONS

STOCK
PICADES
For the stock, place some olive oil in a saucepan and add the chopped
onions, garlic, tomato and fish bones. Pour in the water and bring to the
boil. Simmer for about 15 minutes. Strain and reserve the hot stock.
Put the remaining oil in a paella pan, heat and saute the monkfish and
squid for 1 minute. Add the tomato and paprika sauce and stir. Add the
prawns, clams and mussels and cook for 2 minutes, then add the pasta. Pour
in the hot fish stock, bring to the boil and simmer for about 10 minutes.
Meanwhile, make the picada by pounding together the garlic and parsley in a
mortar and pestle.
Add the picada to the paella pan. If your oven is big enough, slide the
paella pan into the oven preheated to 180C/350F/gas 4 and cook for 5
minutes to slightly crisp the surface. If, however, your oven is not big
enough, transfer the seafood mixture to a large cazuela to finish cooking
in the oven.
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