In a frying pan, heat half of the oil and add the onion. Fry until transparent. Add the tomato and let it cook for 5 minutes, then pass it through a food mill and place it in the paella pan.
In a pot with cold salted water, cook the shrimp shells and fish bones that will be used.
In another pot, cook the clams with a little water over the heat; as soon as they open their shells, remove half of the shell that does not have the clam and set aside.
Strain and reserve the broth from the shrimp shells and the clams.
Crush the garlic, saffron, and parsley. Add a little of the hot broth.
In a paella pan, put the remaining oil along with the sautéed mixture that you already have.
Add green peppers, chorizo, the fish in pieces, and the rice. Stir with a wooden spoon, add salt and the broth (5 cups).
Spread everything across the paella pan. Add the saffron mixture, incorporate the shrimp and clams, and adjust the salt.
Arrange the strips of red bell pepper and the peas. From the moment you add the broth, cover and let simmer for 20 minutes on low heat.
Once the rice is cooked, remove the paella pan from the heat and let it rest for about 5 minutes before serving.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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