Soupy rice a la marinera

Preparation

1. First we prepare a base broth for the rice. In a saucepan, add a drizzle of oil and the bay leaves. Heat the oil and add the mussels. Cover them with a splash of wine and leave the pan covered to open over medium heat. Once open, we remove the bug from the mussel and reserve the broth.

2. On the other hand, we remove the heads of the prawns and sauté them in a saucepan with oil. We crush them to extract the essence of the shellfish and wet them with the mussel broth. Let it simmer for about 10 minutes to obtain a tasty broth. Strain once cold.

3. To make the rice sauce, finely chop the garlic and onion and grate the peeled and seedless tomatoes. In the pot, sauté the onion and garlic in a good amount of oil, add a little salt and let them become very tender. Then, we add the chopped squid and sauté it for about 5 minutes so that it takes on color. Then, we add the tomato until we obtain a dense and very red sauce.

4. Add the paprika, saffron and a little pepper, stir the sauce and add the seafood. Put the rice in the pot, let it cook for a minute.

5. The necessary broth for the stew will be 4 parts of liquid for 1 part of rice. To do this, we put the 250 gr. of rice and see how much it occupies. We added water to the concentrated fish broth that we had until it was four times the volume of the container that the rice occupied.

6. Pour the broth into the pot and season with salt. Let the rice cook over medium heat until tender. Let rest for a few minutes and sprinkle with fresh parsley before serving.