The authentic Arroz Caldoso de Marisco - a classic Catalan coastal preparation, cooked "on location" in Begur on the Costa Brava.
I hope you are inspired to try this classic Mediterranean seafood rice dish from the northeastern tip of of Spain.

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THE FINEST SPANISH PIMENTÓN PEPPER POWDR
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SOME FINE CATALAN OLIVE OIL
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THE PERFECT RICE FOR ARROZ CALDOSO
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INGREDIENTS (for 4 people)
a smallish sepia (cuttlefish), small dice
16 -20 gambas (prawns)
200 g small clams
500 g white fish bones/heads (monkfish is commonly used in Spain)
400 g paella rice (e.g arroz bomba)
2 tomatoes
2 smallish onions
a smallish green pepper
4 large cloves of garlic.
a small glass of white wine.
olive oil
a couple of sprigs of parsley
a couple of bay leaves
a small teaspoon of Spanish sweet pepper powder (Pimentón), or Paprika.
a generous pinch of saffron

INSTRUCTIONS
An our or two before starting the recipe, to remove any grit from the clams cover them with water and add a large tablespoon of salt. Stir the clams around from time to time and then rinse well to remove any grit they have released.
Make a stock: Chop up 2 cloves of garlic and fry in a a little olive oil until just starting to turn slightly golden. Remove the heads and shells from all but four of the prawns. Add these to the garlic and crush in the pot as they cook to allow them to release all their juices. When the shells are nice and red, add the parsley and half a slice onion and stir around a little more. Add fish bones and a glass of wine and allow to reduce somewhat. Cover all this with 2 litres of water and cook for 20 minutes. Strain well, pressing every last bit of liquid out of the solids.
In a Spanish rice pan (or any wide, open pan; not too shallow), fry the prawns (the pealed ones and the whole ones) in a good slug of olive oil, seasoning lightly with salt. When starting to turn golden, remove and quickly fry the diced sepia in the same oil.(Make sure the oil doesn’t burn) Remove. To this flavourful oil, add the second onion and peppers, all finely chopped and cook gently for 10 minutes. Season lightly with salt as you go. Add two coves of chopped garlic and sweat a couple of minutes more. Cut the tomatoes in half and grate using a cheese grater and discard the skins. Add this pulp to the pan and cook down gently for a further 10 minutes.
To this “sofrito” (flavourful vegetable base), return the sepia and peeled prawns (not the whole ones) and stir around over the heat for 2 or 3 minutes. Add the pepper powder and stir in. Add the rice, and stir around again for a minute or two. Pour over the stock and boil gently for 15 minutes, checking the seasoning as you go. Make sure the water doesn’t dry up - the point of this dish is that the rice remains “caldoso” (brothy). If it does start to dry up, add a little more boiling water or stock, being careful not to bring it off the boil.
Five minutes from the end, add the whole prawns and the clams. Remove from the heat, cover and let rest for 5 minutes. Serve, making sure each person gets a whole prawn.
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