Spanish sopa de mariscos with rice

Ingredients

For 1 serving

• Shrimp100 g
• Squid100 g
• Clams750 g
• White rice35 g
• Onion40 g
• Bell peppers0.5
• Canned peeled tomatoes120 g
• Garlic1 clove
• Fish stock500 ml
• Saffron0.1 g
• Extra virgin olive oil10 g
• Parsley4 g
• Saltto taste

Contains: shellfish, fish, celery,

Method

1. Rinse the clams several times in cold water, shaking them, and discard any broken or open ones. Clean the squid and cut it into rings; peel the prawns leaving the tail on and remove the black vein along the back. Chop the onion and garlic and dice the pepper, discarding seeds and pith.
2. Heat the oil in a saucepan over medium heat and fry the onion, garlic and pepper for 5 minutes, until soft; add the crushed peeled tomatoes and cook for 5 minutes, until the sauce reduces.
3. Pour in the fish stock and saffron, bring to the boil, add the rice and cook over medium heat for 12 minutes, stirring now and then, until the rice is almost al dente.
4. Add the squid and clams, cover and cook for 4 minutes, until the clams open; discard any that stay closed.
5. Add the prawns and cook for 2 more minutes, until they turn pink and curl; taste before salting, as the clams are already salty.
6. Chop the parsley and serve the soup straight away with the parsley on top.