Seafood paella 🥘

Half an hour before, put the clams in water and salt so that they release all the sand. Meanwhile, peel the shrimp and reserve the heads and shells.

Put the mussels in a pan with a little water and cover to steam them (until they open).

For the fumet, put a little EVOO in a casserole and sauté the reserved heads and shells. Add water and a little salt and bring to the boil. When it is ready, strain the broth and set aside.

Sauté the bell pepper and the natural tomato cut in small squares with a little EVOO. When they are poached, add the squid cut in strips and the clams and cover until they open. Once the clams are open, add a spoonful of turmeric and the cup of rice.

Stir and add the fumet and the water from the mussels (double the measure used for the rice). Add the prawns, shrimps and mussels. Lower the heat and cook for 10 minutes or until the rice is done.