Arroz Caldoso de Marisco

Ingredients

• 350 gbomba rice
• 300 gshrimp — peeled with shells reserved
• 300 gclams — purged
• 200 gsquid — cut into rings
• 1onion — finely chopped
• 2ripe tomatoes — grated
• 1 tbspsweet pimentón
• 1 pinchsaffron threads
• 1.8 Lfish stock — hot
• 80 mlextra virgin olive oil
• 3 tbspflat-leaf parsley — chopped
• to tastefine sea salt

Method

1. Begin by heating 80 ml of extra virgin olive oil in a wide, shallow pan over medium-high heat. Once the oil is shimmering, add 300 g of cleaned shrimp, 300 g of clams, and 200 g of sliced squid. Cook the seafood until the shrimp turn pink and the clams begin to open, which will infuse the oil with their flavors. Remove the seafood from the pan and set aside, leaving the flavored oil in the pan.
2. Lower the heat to medium and add 1 finely chopped onion to the pan. Cook the onion until it becomes translucent and soft, stirring occasionally. Grate 2 ripe tomatoes directly into the pan and add them to the onion. Stir in 1 tbsp of sweet pimentón and continue cooking until the mixture becomes thick, dark, and jammy, which should take on a rich, sweet aroma.
3. In a separate pot, heat 1.8 L of fish stock until it is hot but not boiling. Add a pinch of saffron threads to the stock to allow them to infuse their color and aroma. Carefully pour the hot stock into the pan with the sofrito, stirring to combine. Taste the broth and add fine sea salt to your preference.
4. Once the broth is seasoned, evenly scatter 350 g of bomba rice over the surface of the pan. Increase the heat to high until the liquid begins to boil, then reduce to medium-low and let it simmer gently. Do not stir the rice, as this will help the grains remain separate and absorb the flavors evenly.
5. After about 15-20 minutes, when the rice is nearly cooked and has absorbed most of the liquid, return the seafood to the pan, nestling it into the rice. Allow it to cook for a few more minutes until the clams are fully open and the rice is tender but still slightly firm to the bite.
6. Remove the pan from the heat and cover it with a clean kitchen cloth. Let it sit for five minutes to allow the rice to finish cooking and the flavors to meld. This resting period also helps set a slight crust at the bottom of the pan, known as 'socarrat,' which is a prized feature of the dish.
7. Before serving, sprinkle 3 tbsp of finely chopped flat-leaf parsley over the top for a fresh, herbal note. Serve the Arroz Caldoso de Marisco straight from the pan, ensuring each serving includes a bit of the seafood and the flavorful rice.