Rice with seafood

Chop the red and green bell pepper and the carrot brunoise style and put it in a paella pan or low frying pan with the EVOO to poach it.

After 5 minutes, when it starts to be soft, add the onion and garlic, chopped in the same way, and leave for another 5 minutes.

Add the crushed tomato and the paprika and stir well. Let it cook for 2 minutes to reduce. In this step we also add the rice and continue stirring.

Then add the homemade fish stock, but not all of it, a little more than half. We also add the turmeric and the squid and salt and stir well.

When there are 7-8 minutes left for the rice to be done, add the cockles, distributing them well, and the shrimps, placing them on the surface.

If we see that the broth has evaporated and the rice grain is still a little hard we add more broth. It is important to remember that it is a rice broth, so it should not run out of broth at any time but we should not overdo it either, otherwise we would have a soup.

Enjoying with a glass of Albariño wine