Rice with Cuttlefish and Wedge Clams

Here are the ingredients you'll need

• 280g round paella rice
• 800g cuttlefish
• 10 king prawns
• 1 handful wedge clams
• Crushed canned tomatoes
• 3 garlic cloves
• Sweet paprika
• Pink Himalayan salt
• Extra virgin olive oil
• 800ml homemade fish stock

Instructions

1. 1Clean the cuttlefish and cut it into bite-sized pieces. Peel the king prawns and chop them into chunks.
2. 2Add the prawn heads and shells to the paella pan with a drizzle of olive oil, sear well to release their flavor, then remove and discard.
3. 3Add the cuttlefish to the same pan, brown nicely, and set aside.
4. 4Add the finely minced garlic cloves.
5. 5When the garlic starts to turn golden, stir in 4 to 5 tablespoons of crushed tomato and a pinch of sweet paprika to taste.
6. 6Cook down well until reduced and fragrant.
7. 7Stir the cuttlefish, king prawns, and wedge clams back in.
8. 8Pour in the fish stock to cover.
9. 9Bring to a boil, then remove from the heat and let the mixture rest until lunchtime.
10. 10Add the rice and cook over medium heat for 15 minutes.
11. 11Finally, remove from the heat and let it rest undisturbed for 5 minutes.
12. 12And that's it! Our RICE WITH CUTTLEFISH AND WEDGE CLAMS is ready.