The night before, leave the clams in salt water to remove the sand. Chop the onions and garlic and take off the skin the tomatoes and chop it all up.
Preparation of the soup. Put the shrimp shells/bodies in a pot together with water and salt. Boil for 10 minutes and then strain.
Preparation of the sauté. Pour 100 ml / 3 ½ oz of EVOO into a pot and heat on medium. Add the onion and garlic and fry for 5 minutes. Add the tomato and the bay leaf. Mix everything well and fry for 5 minutes. Pour the mixture into a bowl and beat with one arm or in a glass. Pour the suaté beaten back into the pot. Add the clams and a glass of white wine to the pot with the sofrito (heated on high). Stir and cover the pot so that the clams open. Once the clams are opened, add the squid, prawns and a stock cube.
Add the soup to the sauté. Leave the rice in water for ½ hour and then drain. Add the rice and a spoonful of saffron. Cook for 15 to 20 minutes over high heat.
Use of the Picual: We choose the Picual for the elaboration of the sauté because of its great stability which makes it an EVOO ideal for frying. Of our three EVOOs, it is the one with the highest level of polyphenols. The stability of an EVOO depends on the polyphenols.