Portuguese arroz de marisco

Ingredients

For 1 serving

• White rice60 g
• Shrimp120 g
• Clams750 g
• Onion40 g
• Bell peppers0.5
• Canned peeled tomatoes150 g
• Garlic1 clove
• Fish stock350 ml
• Extra virgin olive oil10 g
• Cilantro5 g
• Chili pepperto taste
• Saltto taste

Contains: shellfish, fish, celery,

Method

1. Rinse the clams under cold water, discarding any broken or open ones. Put them in a lidded frying pan over high heat for 3–4 minutes, shaking, until they open; discard any that stay closed and strain the liquid through a fine sieve. Warm the fish stock.
2. Peel the prawns and remove the dark vein along the back; chop the onion and garlic, deseed the pepper and dice it; break up the peeled tomatoes.
3. Heat the olive oil in a saucepan over medium heat and fry the onion, garlic and pepper for 5 minutes, until soft. Add the tomatoes and cook for 5 minutes, until the sauce thickens.
4. Add the rice, hot stock and clam liquid, bring to the boil, taste and season with salt, and cook for 15 minutes over medium heat, stirring now and then: the rice should stay loose in plenty of broth, like a thick soup. If it dries out, add hot water.
5. For the last 3 minutes add the prawns and clams and cook until the prawns are pink. Turn off the heat, finish with chopped coriander and the chilli and serve straight away, as the rice keeps soaking up the broth.