Chickpeas with clams and prawns

Sauté the EVOO, onion, half a red bell pepper, carrot and garlic.

When the sauce is ready, add a spoonful of paprika.

Soak the chickpeas the night before.

Pass the sauce through a masher so that everything is well blended.

On the other hand, we make a broth with the shrimp heads and skins and an onion. Strain it and mix it with the seafood broth if we want to give it more power.

With the strained broth and the crushed sofrito, we put it together with the chickpeas in a pot and cook for an hour and a half. These chickpeas, even being smaller, need more time.

In a separate pot, we prepare the clams, opening them with a little white wine.

The shrimp heads are first passed through a frying pan.

5 minutes before serving, once the chickpeas are done, add the peeled prawns and the peeled prawns until done. And finally the clams

Don't forget the bread for dipping, because it is delicious!!!!