Ingredients

• 2 ¹/₂ cups medium grain rice, not washed
  
• 3 cups shrimp broth (from cooking the shrimp)
  
• 2 cups clam/mussels broth (from cooking the clams and mussels)
  
• 1 ¹/₂ pounds whole fresh shrimp (or lobster and crab)
  
• 1 pound very fresh mussels in their shells
  
• 1 pound very fresh clams in their shells
  
• 2 medium yellow onions finely chopped
  
• 2 medium carrots, peeled and cut in medium cubes
  
• 2 cups fresh tomatoes, skin and seeds removed and cut in pieces or use canned tomatoes in pieces
  
• 1 piece of green pepper the size of a thumb, no seeds, cut in strips (optional)
  
• 2 bay leaves
  
• 2 garlic cloves finely chopped, without the inner green part
  
• 2 whole garlic cloves crushed, not peeled
  
• 2 tablespoons fresh coriander leaves chopped
  
• 8 sprigs fresh coriander with stalk
  
• 8 sprigs fresh parsley with stalk
  
• 1 teaspoon smoked sweet paprika
  
• 1 or 2 dry red chillies (depends how hot you like your food)
  
• 8 tablespoons Extra Virgin Olive Oil
  
• salt