Arroz de marisco

Step 1: Check the 1 ⅛ lb live clams and 1 ⅛ lb live mussels: discard any with cracked shells and any open ones that don't close when tapped.

Step 2: Peel the 1 ⅛ lb raw shell-on prawns, keeping the heads and shells. Cover the prawns and keep them in the fridge.

Step 3: Put the heads and shells in a pan with 6 ¼ cups water, bring to the boil and simmer for 15 minutes, pressing the heads to release their juices. Strain into a clean pan and keep hot.

Step 4: Put the clams and mussels in a dry lidded pan over a high heat for 3–4 minutes until they open. Discard any that stay shut, and pour their juices into the stock.

Step 5: Heat 4 tbsp olive oil in a wide, heavy pot over a medium heat and cook 1 onion, 3 cloves garlic and 1 green pepper for 8 minutes until soft and golden.

Step 6: Add 3 ripe tomatoes and 1 bay leaf and cook for 5 minutes until jammy, then add ½ cup dry white wine and let it bubble for 2 minutes.

Step 7: Stir in 10 ½ oz medium-grain rice (carolino or risotto) to coat, then pour in about 1.2 litres of the hot stock with 1 tsp salt and ½ tsp piri-piri or dried chilli flakes. Simmer for 15 minutes, stirring now and then, until the rice is almost tender.

Step 8: Add the prawns and simmer 2–3 minutes until pink and opaque, then return the clams and mussels. The rice should be tender but with a little bite and swimming in broth like a thick soup; add more stock if needed.

Step 9: Stir in 1 bunch fresh coriander, taste for salt and serve at once in deep plates.