Arroz de Marisco

1. Peel the shrimp and set the meat aside, then drop the shells into the stock and simmer them for 10 minutes before straining, which builds a deeper-flavored broth; keep that broth hot.
2. Soften the chopped onion and garlic in the olive oil over medium heat for 5 minutes, add the chopped tomatoes, the bay leaf and the chili, and cook it all down for 8 to 10 minutes into a loose refogado, then pour in the white wine and let it reduce by half.
3. Stir the rice into the tomato base until the grains are coated, add the hot strained stock along with half the chopped cilantro, season, and simmer uncovered for about 12 minutes until the rice is nearly tender while the dish stays noticeably soupy.
4. Tip in the clams and mussels, cover the pot, and cook for 4 to 5 minutes until the shells open, discarding any that stay firmly shut.
5. Stir in the shrimp and cook them for just 2 to 3 minutes, until they turn pink and opaque all the way through (about 63 C), taking care not to overcook them.
6. Check the seasoning, fold through the remaining cilantro, and serve at once in deep bowls while it is still brothy, since the rice keeps drinking up liquid as it sits.

You'll use: Large pot · Saucepan