Arroz de Marisco

Ingredients

• 300 g Mussels
• 200 g Prawns
• 300 g Clams
• 1 pcs Onion
• 6 pcs Garlic
• 2 pcs Tomato
• 2 pcs Bay Leaves
• 1 tsp Sweet Paprika
• 0.25 tsp Saffron
• 4 tbsp Olive Oil
• 150 ml White Wine
• 180 g Long Grain Rice
• 700 ml Fish Stock
• 20 g Coriander
• 1 pcs Lemon
• 0.75 tsp Black Pepper
• 1.75 tsp Salt
• 1 tsp Piri Piri Sauce

Method

1. Rinse {mussels} and {clams}, discarding any that are cracked or stay open when tapped. Peel the {prawns} if needed and pat them dry so they cook sweet and firm, not watery. Finely dice {onion}, mince {garlic}, dice {tomato}, chop {coriander}, and cut {lemon} into wedges.
2. Heat a wide pot over medium-high heat with a little {olive_oil}. Add half the {garlic}, season lightly with {salt}, and cook until fragrant. Add {mussels}, {clams}, {white_wine}, one {bay_leaves}, and a pinch of {black_pepper}, cover, and steam until the shells open and smell fresh and briny. Lift out the shellfish, discarding any unopened ones, and strain the cooking liquor for the rice.
3. Set a heavy pot over medium heat and warm the remaining {olive_oil}. Add {onion}, the remaining {garlic}, the remaining {bay_leaves}, and a pinch of {salt}; sweat until the {onion} is soft, glossy, and starting to smell sweet. Add {sweet_paprika} and {saffron}, bloom briefly until fragrant, then stir in {tomato} and cook until it breaks down and the oil turns orange-red.
4. Add {long_grain_rice} to the pot and stir for a minute so each grain is coated and lightly toasted. Pour in the strained shellfish liquor and {fish_stock}, season with more {salt} and {black_pepper}, bring to a lively simmer over medium heat, and cook uncovered until the {long_grain_rice} is tender but the broth is still loose and spoonable.
5. Add the reserved {mussels}, {clams}, and {prawns} to the pot over medium-low heat and fold gently until the {prawns} turn opaque and the shellfish are hot through. Stir in most of the {coriander}, a squeeze of {lemon}, and a final drizzle of {olive_oil}; taste and adjust with {salt}, {black_pepper}, and {piri_piri_sauce} if using.
6. Ladle the {long_grain_rice} and shellfish into warm bowls. Scatter over the remaining {coriander} and serve at once with the remaining {lemon} wedges for brightness.