Prep 15 m
Cook 40m


    1 onion

    3 cloves of garlic

    1 bay leaf

    2 tbsp tomato paste

    1 ripe tomato

    1 cube of seafood or fish broth powder (store bought)

    1/4 red hot chilli pepper without seeds or hot sauce (to taste)

    Coriander (to taste)

    Salt (to taste)

    Olive oil (to taste)

    2 1/2 cups rice

    1 kg of mixed seafood (shrimp, mussels and clams)

    8 1/2 cups water

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Ingredient Substitution Guide


1. Heat a pot of water seasoned with salt and bring it to a boil.

2. Boil the shrimps with the shell for about 3 minutes in the water and keep the water.

3. Devein the shrimp and keep a few of the shells aside for garnishing. Add the rest of the shells and heads to the water you saved earlier.

4. Boil for a few minutes and strain, to get the broth.

5. Dissolve the seafood cube in the broth and set aside.

6. Braise the onions and minced garlic in olive oil until translucent and soft.

7. Add the bay leaf, tomatoes without the seeds, tomato paste and the chilli pepper. Let it simmer for a while.

8. Add the shrimp broth and bring it back to a boil.

9. Add the washed rice, bring to a boil, lower the heat and let it boil for 10 to 15 minutes until almost completely cooked.

10. Meanwhile, cook the clams and mussels in two separate pots with 1 tablespoon of water and remove from the heat when they open, discard the ones that don't open.

11. Add the shrimp, clams and mussels to the rice and let it cook another 5 to 10 minutes at medium heat. Add more of the broth if necessary. The consistency should be similar to a runny porridge.

12. Garnish with the shrimp shells and coriander. Serve warm.

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