Seafood Rice ❦ Arroz De Marisco

Extra virgin olive oil, as needed, roughly about 100 ml. total

2 Onions,medium sized, diced

8 Cloves of garlic, divided. 4 roughly chopped and 4 whole lightly smashed

60 g. Coriander (cilantro), Fresh. 8 sprigs and the rest chopped for garnish

2 Thyme sprigs, fresh, whole

Prawn (Shrimp) stock ( you will need 2 liters of liquid to make the rice, taking into account the wine, evaporation and adding a bit of water if needed)

2 tbsp. Tomato paste concentrate

400 g. Long grain, parboiled rice

1200 g. Tiger prawns, head and shell on, cleaned, deveined and with shells and heads off and reserved for stock. Keeping 6, cleaned, devained, but whole, for garnish

500 g. White clams

500 g. Mussels

400 g. Squid, cut into rings

750 ml. Dry white wine, divided

1 tbsp. Sweet paprika (pimentón)

1 tsp. Crushed chilli flakes (optional)

3 Bay leaves

1 Lemon, juice and zest

Sea Salt (2 tsps.) or more to taste

Pepper to taste

Directions at thepurpledoorsupperclub.com

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