Arroz caldoso – brothy seafood rice

Ingredients for 4 portions

• 1.6 lFish stock
• 1 gSaffron
• 5 tbspOlive oil
• 400 gShell-on prawns
• to tasteSalt
• 300 gCuttlefish, cleaned, in pieces
• 1Bell pepper, red, finely chopped
• 1Italian green pepper, finely chopped
• 3 clovesGarlic, finely chopped
• 2Tomatoes, grated
• 1 tspPaprika, sweet
• 300 gPaella rice
• 400 gFresh clams, rinsed

Method

1. Heat the fish stock with the saffron and keep it hot.
2. Heat the oil in a wide, deep pan over a medium-high heat. Season the prawns with salt, sear them for 1 minute per side, then lift them out.
3. Fry the cuttlefish in the same oil for 3 minutes. Add the peppers and garlic and fry for 8 minutes, until the peppers are soft.
4. Add the grated tomato and fry for 5 minutes, until its liquid has cooked off. Stir in the paprika and rice and fry, stirring, for 1 minute.
5. Pour in the hot stock and season with salt. Boil over a high heat for 5 minutes, then over a medium heat for 7 minutes, stirring now and then.
6. Add the clams and prawns and cook for 4–5 minutes more, until the clams have opened and the rice is just done but still sitting in broth. Add a splash of hot water if it gets too dry. Discard any clams that stay closed.
7. Serve at once in shallow bowls, before the rice soaks up the broth.

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