Seafood soup rice

Preparation

1. We put the cockles in cold water with salt, so that they loosen the earth. We remove the beards from the mussels and reserve.

2. We peel the prawns (reserve the bodies) and put the heads and shells into the glass. Add the 50 gr of olive oil, garlic and fry 5 minutes, speed 2, temperature 120º.

3. Add 1 liter of water, salt to taste and program 15 minutes, temperature 100º, speed 2.

4. When the time is up, strain the stock very well and reserve.

5. We remove the remains of the stock from the glass and with a kitchen paper, we remove the remains of sand or dirt that may have been left from the glass. But we do not wash it under the tap so as not to lose the substance of the stock.

6. We put the tomato in the glass, the pepper, the onion, the garlic and we program 8 seconds, speed 4 to shred. Add the oil and fry 10 minutes, temperature 120º, spoon speed.

7. Add the rice and the squid rings and sauté by programming 3 minutes, temperature 100º, speed 1, left turn.

8. We add the white wine and program 2 minutes, temperature 100º, turn to the left, speed 1. 

9. Add the fish stock, salt, pepper, saffron and turmeric to the glass. We place the varoma with the mussels and cockles in their position. We program 15 minutes, 100º, left turn, speed 1.

10. When there are 2 minutes left, add the shrimp bodies to the glass. At the end of the time, we check the point of salt and the point of the rice. If it is to our liking, we pour the rice into a tureen and leave it covered 2 minutes resting.

11. It is likely that not all the shellfish has been opened, so we take advantage of the fact that we have the rice resting in the tureen to add 300 g of hot water to the glass and place the varoma back in position. We program 5 minutes, varoma temperature, speed 4. 

12. We are serving the rice while the seafood finishes opening. We bring the seafood with a bit of lemon on the side so that each one can be served to their liking.