Arroz a la tumbada

Step 1: Check 1 ⅛ lb live clams and 1 ⅛ lb live mussels: tap any open ones on the worktop and throw away any that don't close, and any with cracked or broken shells. Keep the rest cold until needed.

Step 2: Heat 4 tbsp olive oil in a wide, deep pot over a medium heat. Cook 1 white onion, 1 green pepper, 4 cloves garlic and 1 jalapeño chilli until soft.

Step 3: Add 10 ½ oz long-grain white rice and stir for 2 minutes until the grains turn translucent at the edges.

Step 4: Pour in 4 ripe tomatoes and fry, stirring, until the purée darkens and thickens.

Step 5: Add 5 ¾ cups fish stock, 1 tsp salt and 2 sprigs epazote and bring to a simmer. Cook for 10 minutes, stirring once or twice. The most common mistake is to cook it dry like paella: it should stay soupy, with the rice swimming in broth.

Step 6: Add 10 ½ oz squid and the clams and mussels, cover and simmer for 4 minutes.

Step 7: Add 14 oz raw prawns, shell on, cover again and cook until the prawns are pink and opaque all the way through and the shells have opened.

Step 8: Throw away any clams or mussels that have stayed shut. Taste for salt, scatter with 1 handful flat-leaf parsley or coriander and serve in deep plates with 2 lime wedges.