Arroz de Marisco

Step by stepInstructions

1. Peel the shrimp and reserve the shells; simmer the shells in the fish stock for 15 minutes, then strain.
2. Heat the olive oil in a wide pan and soften the onion, garlic and bell pepper, about 5 minutes.
3. Stir in the tomatoes, paprika and saffron and cook 2 minutes, then add the rice and wine, stirring to coat.
4. Pour in the hot stock and bring to a boil; simmer uncovered 10 minutes, stirring occasionally.
5. Nestle in the clams and mussels and cook 5 minutes, then add the shrimp and cook 3-4 minutes more, until the rice is tender and the broth is creamy.
6. Rest 5 minutes, scatter with cilantro, and serve with lemon wedges.