Preparation

the clams are steamed with a cup of boiling water, until they are opened, stirred, removed and the top cover is removed. Strain the broth to remove any sand or sediment that they may have and save it.

Separately, in the cauldron where the rice is to be prepared, heat the oil and butter together and fry the big onion, garlic, chili pepper and thyme. then add, first the fish and then the shellfish, let them fry for 3 minutes, stirring them, add the carrots, the peas and the rice, leave them for 1 minute to fry.

The tomato paste is dissolved in the 7 cups of water for a moment before pouring them into the cauldron with salt, pepper and achiote. stir everything gently with a wooden spoon and cook over medium heat until the rice begins to dry; Add the broth in which the clams were cooked and the juice from the oysters, cover it and let it finish drying. it should be a little damp

Ingredients

  • 9 cups of water
  • 4 cups of rice washed
  • 1 ½ pound fish, bone removed, cut into chunks
  • 4 dozen clams well washed
  • 3 dozen oysters (keeping the juice aside)
  • ½ pound fresh shrimp, peeled
  • ½ pound squid cleaned and chopped
  • ½ cup of cooked peas
  • 1 cup carrots, grated
  • ½ cup tomato paste
  • 1 ½ pound large onion, peeled and chopped
  • ½ teaspoon thyme
  • ¼ cup oil
  • 3 tablespoons of butter
  • ½ tablespoon of color (achiote)
  • salt and hot pepper to taste