ARROZ DE MARISCO

Steps:

• Bring a stockpot over a medium-high heat and heat the butter
• As the butter starts to melt and sizzle, add ¼ cup of white wine and up to ¼ cup of fish stock. Let the liquid come to a slight bubble or boil
• Once bubbling, add your mussels and clams to the stockpot and cover it. (Note: only add if your seafood is still in its shell. If you bought just the meat for one or the other, don't add it to the stockpot)
• Keep the stockpot covered and let the mussels and clams steam for ~10 minutes. They will open up and can later be easily removed from their shells
• After 10 minutes, take the stockpot off the heat and pour your shellfish into a colander and bowl.Keep and collect the wine/butter/shellfish juices in the bowl... they will be a delicious addition to the arroz de marisco
• Remove most of the shellfish from the shell and set aside
• Take the stockpot back to over medium-high heat and add your olive oil
• As the bottom of the pot starts to heat, add your onions, garlic and bay leaf. Stir around for 2-3 minutes as the onions start to sweat
• Next, add your tomato paste and stir well into the oil and the ingredients. Stir around for another 1 minute
• To deglaze and create the base for the stock, add your white wine and stir well through
• After another 1 minute, add your carrots, potatoes, tomatoes and chili pepper. Stir for 1 minute
• With all vegetables in and cooked together, now add your fish or seafood broth and submerge the ingredients.
• Add your smoked paprika and salt and stir well. Bring your stock to a boil
• Once the stock is boiling, add your rice. Let boil and cook for 5 minutes together. If you see it becoming too dry in the stockpot, add extra broth as needed. You want to have a semi-liquid consistency
• After 5 minutes, reduce the heat to a simmer and cook for another 7 minutes
• After 7 minutes, add your shrimp and cook for another 3 minutes
• Add your clam and mussel meats to the arroz de marisco. Cook for another 1 minute before removing the stockpot from the heat
• Before serving, mix the coriander into the rice, and serve!