Arroz de Marisco

Method

Heat olive oil in a large shallow pan or paella dish over medium heat, then sauté the chopped onion until softened, about 4 minutes. Add the minced garlic and tomato puree, stirring constantly for 2 minutes until fragrant. Add the rice and stir well for 2-3 minutes to lightly toast the grains. Pour in the white wine and stir until mostly absorbed, then add the hot stock gradually, stirring frequently and allowing each addition to be absorbed before adding more, for approximately 15-18 minutes. When the rice is nearly cooked, nestle the mussels, clams, prawns, and squid into the rice along with the bay leaf, then continue cooking for 5-7 minutes until the shellfish opens (discard any that remain closed) and the rice is tender and creamy. Season with salt and pepper to taste, remove the bay leaf, and serve hot garnished with fresh parsley.