Broth rice with seafood (~ paella)

In a paella pan or wok make the sofrito (AOVE + peppers, leek and chopped garlic). About 10 minutes on medium heat, you can use the lid if necessary. In another pot put to boil the water (~500ml) with the hake fillet (without bones), shrimps and squid legs.

Add the rice, stirring for a minute, so that the rice is also covered with oil.

Add fried tomato and sweet paprika (you can use the spicy one). I also added 10 gr of an Arabic "chorba" seasoning mix (I didn't add it to the ingredients because it didn't appear, besides it's optional😆).

Add the seafood broth and the shredded hake. You can raise the temperature to the maximum until it starts to boil, from then on lower to medium heat again. Stir a little from time to time, so that the rice does not stick. In about 10 minutes add the mussels.

Place the shrimp, squid legs and clams in about 8 minutes. Attention: the shrimp and squid legs were in the broth, but the clams are fresh from the freezer. Cover the wok for 2-4 minutes more. Turn off the heat and finally - let's eat! 🤤🤤🤤