Arroz Caldoso de Mariscos

Ingredients (for 4 to 6 people):

250 g peeled vanamei prawns

1 onion

1 clove of garlic

1 red pepper

2 Italian green peppers

1-2 tbsp Sweet paprika or chorizo pepper pulp

1 tablespoon tomato concentrate

1 tomato, grated or crushed, with 1 clove of garlic

250 g bomba rice

1 liter seafood stock or fumet (base recipes)

100 g mussels

100 g of clams

100 g fish such as monkfish, dogfish or conger eel

Salt

Utensils:

High Casserole.

Wooden Shovel.

Preparation:

Fry the shrimp heads over medium high heat.Then add the onion, garlic, and small framed peppers and once they are well sautéed and caramelized (5 minutes approx.) add the seasonings: Paprika or choricero pepper, tomato concentrate. Remove and incorporate the grated tomato, let sauté 15 min. When these 15minutes have passed crush until getting a smooth cream and put back into the pot. If necessary add a little decale when crushing so that it passes well through the machine.

Bring the crushed sofrito to a boil, add the seafood broth and when it starts to boil add the rice. Set 17 minutes over medium heat. When there are 6 minutes left, add the mussels. Allow 2 minutes to pass and add the clams. When there are only 2 minutes left, add the peeled prawns and fish. Turn off the heat and let it rest for 1 minute. Serve hot without too much time as the rice gets soft quickly.