Seafood bean stew

Put the beans to soak the day before. On the same day, bake it, but let it stay hard, with bacon and chorizo. Cook the shrimp, gut and peel it. Leave two without gutting and peeling.
Cook the crab, peel it and shred it. Leave two small feet without peeling and fraying, but broken. Cook the clams and peel them. Leave four without peeling. Reserve the waters to cook the seafood.
In a saucepan, bring the oil, butter, onion, garlic and piri-piris to the heat. Stir and, when it begins to brown, add the tomato pulp, the scent branch, the sliced ​​chorizo, the bacon cut into pieces and some of the water to cook the beans.
Let the water boil a little. Then add the beans and boil for another five minutes. Then add the shrimp, crab and clam. Let the salt, the piri-piri and the water be refined and rectified (it can be the bean or one of the seafood).
When serving, add the chopped coriander and a drizzle of olive oil, and mix everything.
Garnish with the stored seafood.
Serve with white rice.