Brown rice paella with seafood

The first thing to do is to soak the brown rice for about 1 hour.

In a saucepan we are going to put the clams covered so that they open, we will have them a few minutes to fire average. When they are ready, put them aside and filter the broth they have released. Repeat the operation with the mussels (previously cleaned).

In a saucepan put extra virgin olive oil and fry the shrimp shells or prawns until they are golden brown, crushing them slightly to release the juice. Then add over them in the saucepan the fish stock together with the broth resulting from opening the clams and mussels, and let it infuse.

In the paella pan we will put extra virgin olive oil and we will fry in order: first the grated garlic, then the shrimps and squids (the latter chopped) until they brown a little, the paprika and saffron, the grated tomato and finally the rice.

Once the rice is a little dizzy add the clams and all the broth, and from here on we should not stir the rice with the paddle. We will have it 10 minutes over high heat (8), after this time add the mussels on top and have about 15-20 minutes over medium-low heat (5-6).

Let stand 5 minutes off the heat uncovered.