Arroz de Marisco – seafood rice

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To purge the clams, place them in a bowl, then cover with a solution of 1 liter of cold water with 30g of salt. Do the same with the fresh mussels. Let it sit for at least one hour while you prep the other ingredients.

Remove the peel, the head, and tail of the shrimp. Remove the back vein too. Thoroughly rinse the shrimp shells. Set aside.

To make the stock, place a stock pan over medium heat. Roughly chop one of the onions, and 2 garlic cloves. Once the pan is hot enough, add 1tbsp of olive oil, then fry the onion, the garlic and the clean shrimp peel and head until golden. Add in the chopped carrot, cover with water, bring it to a boil. Let it simmer for about 40 minutes.

In the meantime, drain and rinse the clams and mussels, use a soft brush to scrub any dirt from the shells. Discard any shells that might be broken, or open (tap the open ones to see if they close, if they remain open, discard them too). Remove the beard of the mussel by pulling it towards the wider side of the shell.

Place a large frying pan over medium heat, once hot add 1 tbsp of olive oil, and one whole garlic clove. Fry for a minute, then add the clean clams. Let them cook for another minute, then add a splash of white wine. Cover with the lid, let it steam for another minute or until they open. Transfer the clams to a bowl, discard any shells that remained shut. Use the same pan to steam the mussels. Add another splash of white wine if needed. Pour the liquid release by the shellfish into the shrimp stock.

Remove half of the shellfish from their shells, leave the other half intact. Place in the fridge.

Strain the broth through a sieve, set aside.

Place a large pan over medium heat. While it heats, dice the remaining onion, the 2 garlic cloves, the tomatoes, and the red pepper. Once hot, add in the remaining 2tbsp of olive oil, then fry your diced veg until soft.

Add in the rice, cook for a minute or two. Deglaze the pan with 1/2 cup of white wine. Add in about 1,5 liters of the stock. Season with some salt and black pepper. Give it a good stir, cook it on low to medium heat until al dente (about 30 minutes).

Sautée the shrimp in a little olive oil until lightly golden. Chop it into smaller pieces.

Combine the shrimp, the cooked clams and mussels with the cooked rice. Top it up with chopped fresh cilantro. Season with more salt and pepper if needed!! Enjoy!