How to make
Put the clams in salted water for 30 minutes to dispose of the sand they contain. Rinse them with slightly warm water.
Peel the shrimp, set the meat aside and fill the shells and heads with water and boil them for 12 minutes and add the clams in the last two minutes. Strain the broth and separate the clams, which should have opened up.
Chop the garlic clove and put it in the olive oil, which is heated over a moderate heat. After a few seconds, pour the tomato puree and finely chopped red and green peppers. Fry everything for 8 minutes.
Add the rice and stir for another 1 minute to lightly fry it as well.
Pour the wine, orange juice and broth. Season with salt, half of the chopped parsley and saffron and boil for 12 minutes.
Finally add the peeled shrimp, boil for another 2 minutes and remove them from the heat.
Distribute the clams in the stew, leave it aside for 2 minutes and serve it sprinkled with the remaining parsley.
Enjoy your meal!
*This Valenciana rice stew with clams and shrimp is called Arroz caldoso con gambas y almejas and comes from Valencia, but is often prepared along the entire Mediterranean coast of Spain.
It is traditionally cooked in a deep cookware - a casserole with large handles. The handles of the paella pan are similar - they serve for a more convenient grip when cooking on fire or gas with the special paella appliance.
The broth in the dish can be more, to have more sauce (caldo) - hence the name - caldoso (caldoso).
There are many different types of Arroz caldoso according to the different seafood or meat that are used as products.
