Spanish rice pilaf ingredients: 1/2 cup of rice, shrimp3 cups of broth,clamsmussel/2 cups of freshly sliced tomatoes,medium-sized yellow onion2 medium-sized carrots2 pieces of green bell pepper,2 cloves of garlic, fresh coriander (cilantro) 2 large bunches, fresh parsley 6 sprigs, smoked Spanish chili powder 1 teaspoon, dried chili peppers 1-2 pieces,8 teaspoons of extra virgin olive oil, salt to tasteSpanish rice pilaf procedure:1. Soak the clams in brine with salt for about 1 hour to clean out any sand.Clean and wash the mussels until they are free from sand.2. Chop the onion finely.Peel the garlic, chop it into small pieces, set aside 2 whole cloves, rinse the coriander and keep 8 bunches for later use, dry them with kitchen paper and chop them finely to be placed on the side, rinse the parsley for later use.Wash and cut the green bell pepper into strips.Peel and seed the tomatoes, chop them and remove excess water.3. Heat 8 teaspoons of olive oil in a pan over medium heat, add the chopped coriander and 2 whole cloves of garlic.

Once heated slightly, add the clams and cook for about 4 minutes.

Remove any unopened clams and put the rest to cool down separately.4. Heat the clam juice left in the pan, then add mussels, cover and cook for another 4 minutes.Once all mussels are open, remove those that did not open and keep the others to cool down separately.

5. Set aside 8 clams and 8 mussels for garnishing later, remove their shells and reserve the meat.6. Boil water in a pot with a little salt, then add the shrimp and cook for about 3 minutes. Remove the shrimp, shell them, leaving a few whole ones for decoration.7. Use 3 cups of shrimp broth, add the shelled shrimp heads and chopped vegetables.Cover and simmer for 20 minutes.

Let it cool slightly, then blend in a blender until smooth, set aside.8. Heat 6 teaspoons of olive oil in a pan over medium heat, add the chopped onion and sauté until lightly golden.Add minced garlic and continue to cook for another minute.

Add chili pepper, tomato paste, chili powder, green bell peppers, parsley, and bay leaf.Cook on low heat for 10 minutes, then add rice, 3 cups of shrimp broth, 2 cups of clam and mussel broth, stir well and cook for 15 minutes until the rice starts to stick.Add the unshelled mussels, shrimps, and cooked shrimp heads, remove the bay leaf and parsley.

Spoon coriander on top before serving.

Sit a pot and bring water to a boil, add a little salt, then place the shrimp in for 3 minutes. Remove and shell the shrimp, leaving a few with heads on for decoration.

Take 3 cups of shrimp broth, add the shrimps' heads left after removing the shells and chopped vegetables.CarrotCover and simmer for 20 minutes.Wait until it cools slightly, then blend in a blender, set aside.

Heat 6 teaspoons of olive oil in a pan over medium heat, add chopped onions and fry until lightly golden. Then add minced garlic and stir-fry for another minute.Add chili peppers, tomato paste, chili powder, green pepper, parsley, bay leaf.Continue to cook on low heat for 10 minutes before addingRice, 3 cups of shrimp broth, 2 cups of clam broth. Stir well and cook for 15 minutes until the rice starts to stick together. Then add the unshelled clams, mussels, and shrimp.Remove the lid and continue cooking for a few more minutes. Remove bay leaf and parsley from the dish before serving.Sprinkle with cilantro before serving.