How to make
You can use two or three different types of shrimp for the dish, but the condition is that they are fresh or, as a last resort, frozen, unpeeled.
Begin by soaking the clams in salt water for 1 hour, by changing the water halfway through. This way, live clams will release the grains of sand from their shells.
During this time, make the broth.
Peel the shrimp or part of them and in a deep pot, fry the peels and heads with two cloves of garlic in a little olive oil. After two minutes, or when it starts to smell nice, pour the brandy and if desired, flambé. You can also just let the alcohol evaporate for a minute and add flavor.
Pour about 750 ml of water, put the cleaned and halved carrot, parsnip, tomato, parsley sprigs and celery.
Add salt and boil for 25 minutes with the lid on.
Pour olive oil (60 ml) into a casserole or the typical caldero for this dish (a deep vessel with large handles) and when it is well heated, add the calamari, which is cut into small cubes.
Fry it for 10 minutes and add the peppers, finely chopped. After a while, add the garlic, then the tomato paste and the grated fresh tomato with the paprika.
Fry for another 5 minutes and pour the wine and saffron.
When the alcohol evaporates after two to three minutes, pour the hot strained broth.
Wait for them to start bubbling and then pour in the rice.
Boil for about 12 minutes, finally add the clams and after a minute or two, the shrimp.
The shrimp don't need much time, two minutes maximum and the clams should all open up. When this happens, the dish is ready.
There should be liquid and the rice should be hard but not raw.
Sprinkle with chopped parsley and leave it for two minutes before serving.
Caldoso rice is eaten right after the rice rest time has elapsed, as it then begins to absorb the liquid.
It is served with a nice white wine.
The caldoso rice with clams, calamari and shrimps is ready.
