Rice with broth

Heat the EVOO and add the sliced garlic. When it browns, remove it from the pan. *Optional: add a cayenne pepper to give it a spicy flavor.

Brown the prawns (in the photo they come out without shell but it is from Google and it is better to do it with shell instead of peeled) in the oil where we had browned the garlic. The fire has to be between 7-8 (medium-high). When we see that they have browned a little, we take them out and put them in a pot with the fish stock. We put to boil the broth with the shrimp.

In the frying pan where we have the garlic and shrimp flavored oil, add the onion and bell pepper cut into small cubes. When they are golden brown, add the clams and the squid cut into pieces.

Now add the crushed tomato and let it take flavor, it is important to move it with a spatula so that the tomato does not burn. Add the paprika, salt and pepper. *Optional: add a small glass of red wine.

When 5 to 7 minutes have passed and we see that tomato has already taken flavor, add the rice and give it a couple of turns for 1 or 2 minutes.

Add the hot fish stock from the pot together with the shrimps. We give a couple of turns to the rice and when we see that it boils lower to 6-7.

To go watching the rice, the time of cooking will depend on the brand. It is important to correct the salt if necessary. As it is for two people, with a liter of broth it will be enough broth.