Mellow rice with octopus and clams

We make the fish fumé (we put in a pot with water, 1 bell pepper, monkfish bones, 1 carrot, 1 peeled tomato, 1 leek, 1 clove of garlic, parsley and salt) let it cook at medium/high temperature for 25 minutes and remove the foam.

Peel the shrimps, reserve the heads and put them in a frying pan to cook them with a drop of oil. Then we put them in the blender with a ladle of broth, and pass it through a strainer (it is a very rich concentrate).

Put the clams in salted water for about 2 hours.

cut and clean the cooked octopus and peel the shrimp.

Peel the 3 tomatoes and put them in the chopper with the onion to make the sauce, put the paella or roasting pan with oil and cook over medium heat, add salt to taste.

When reduced, add the shrimp and clams and cook for 4 minutes, add the 3 cups of rice and stir to prevent burning for two minutes.

Add the 8 glasses of fumé, the shrimp head concentrate (it must be hot, so as not to break the cooking of the rice) and cook for about 6 minutes at medium/high temperature.

After 6 minutes, uncover and add the octopus and shrimp, cook for 3 more minutes (always without stirring after adding the broth).

After the time has elapsed, turn off and remove from the heat and cover the rice with a kitchen towel to let it rest for 5 minutes and that's it!