Arroz de Marisco (Portuguese Seafood Rice)

• 1 kg Mussels, fresh, shells closed
• 3 tbsp Extra virgin olive oil
• 1 medium Yellow onion
• 4 cloves Garlic
• 2 tsp Sweet paprika
• 400 g Canned chopped tomatoes
• 200 ml Dry White Wine
• 900 ml Fish stock, hot
• 2 leaves Bay leaves
• 300 g Long-grain white rice
• 350 g Squid, cleaned
• 350 g Prawns, raw
• 1 ½ tsp Fine sea salt
• ½ tsp Black pepper
• 1 piece Lemon
• 20 g Fresh coriander

1. Scrub the mussels and pull off any beards, discarding any that stay open when tapped. Rinse well in a colander and set aside.
2. Heat 1 tbsp of the olive oil in a large pot over medium-high heat. Add the mussels and pour in the wine; cover and steam for 4 to 6 minutes, shaking the pot once or twice, until the shells open.
3. Lift the mussels out with a slotted spoon, discarding any that did not open. Strain the cooking liquid back into the pot through the colander to catch any grit, then set the liquid aside; remove most mussels from their shells, keeping a few in-shell for serving if you like.
4. Return the pot to medium heat and add the remaining olive oil. Finely chop the onion and slice the garlic, then cook for 6 to 8 minutes until soft and sweet but not browned.
5. Stir in the paprika for 30 seconds, then add the chopped tomatoes and bay leaves. Simmer for 5 minutes to thicken slightly and cook off the raw tomato edge.
6. Pour in the fish stock and the reserved mussel cooking liquid, then bring to a gentle boil. Stir in the rice and simmer, uncovered, for 12 minutes, stirring occasionally so it does not catch.
7. Slice the squid into rings if needed, then add it to the pot and simmer for 3 minutes. Add the prawns and cook for 3 to 4 minutes more, until the prawns are pink and opaque and the squid is just tender.
8. Fold in the shelled mussels (and any in-shell mussels), then season with the salt and pepper. Take off the heat, squeeze in the lemon juice, and stir through most of the coriander; rest for 2 minutes so the rice loosens into a brothy consistency.

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