Arroz de Marisco

Ingredients

• 1400g arborio rice
• 2300g raw prawns, shell-on
• 3300g clams, purged
• 4300g mussels, cleaned
• 5200g cooked crab meat
• 64 ripe tomatoes, chopped
• 7150 ml dry white wine
• 81 large onion, finely chopped
• 94 garlic cloves, minced
• 10100 ml olive oil
• 11Fresh coriander, chopped
• 122 bay leaves
• 131 tsp sweet paprika
• 141.5 L fish stock, hot
• 15Sea salt and black pepper

Instructions

1. 1Heat the olive oil in a wide pan and sauté the onion and garlic until soft and translucent.
2. 2Add the tomatoes, bay leaves, and paprika, and cook until the tomatoes break down into a thick sauce.
3. 3Pour in the white wine and let it reduce by half.
4. 4Add the arborio rice and stir to coat each grain in the sauce.
5. 5Ladle in the hot fish stock a little at a time, stirring, until the rice is nearly cooked and the broth is creamy.
6. 6Add the clams and mussels, cover, and cook until the shells open, about 4–5 minutes.
7. 7Stir in the prawns and cook for 3–4 minutes until pink and just opaque.
8. 8Fold in the crab meat, season with salt and pepper, and scatter generously with coriander before serving.