Arroz a la marinera

Method

1. Place a wide, deep pan over a moderate heat. Pour in the olive oil and heat for a minute or two. Add the garlic and cook gently for about 30 seconds, just to flavour the oil.

2. Stir in the green peppers, onion and a sprinkling of salt, to taste. Fry gently for a further 5 minutes or so, until the onion and pepper are softened, but not browned.

3. Add the chopped tomato and simmer for a further 4-5 minutes, until the tomato has softened into the other vegetables.

4. Add the white wine and simmer until all the liquid is absorbed. Tip in the rice and stir for a few seconds.

5. Pour in the fish stock and add the tomato purée. Season with salt and pepper, to taste, and then bring to the boil. Reduce the heat and simmer gently for about 20 minutes, stirring occasionally, until the rice is almost, but not quite cooked.

6. While the rice is cooking, put the saffron into a small bowl and add a couple of tablespoons of hot stock from the rice pan. Set aside to infuse until the rice is almost cooked.

7. Once the rice is nearly cooked, stir in the saffron water, clams and prawns. Cover with a lid for 4-5 minutes, shaking the dish gently from time to time and then remove the lid. The clams will have opened – any that have stayed firmly shut should be discarded. Taste the rice: it should be wet with broth, though not swilling in it. Add more salt and pepper if necessary.

8. Transfer to a warm serving dish, and sprinkle with a little chopped parsley. Serve straightaway.