Stage 1

1. Bring a stockpot over a medium-high heat and heat the butter
2. As the butter starts to melt and sizzle, add ¼ cup of white wine and up to ¼ cup of fish stock. Let the liquid come to a slight bubble or boil
3. Once bubbling, add your mussels and clams to the stockpot and cover it. (Note: only add if your seafood is still in its shell. If you bought just the meat for one or the other, don’t add it to the stockpot)
4. Keep the stockpot covered and let the mussels and clams steam for ~10 minutes. They will open up and can later be easily removed from their shells
5. After 10 minutes, take the stockpot off the heat and pour your shellfish into a colander and bowl. Keep and collect the wine/butter/shellfish juices in the bowl… they will be a delicious addition to the arroz de marisco
6. Remove most of the shellfish from the shell and set aside

Stage 2

1. Take the stockpot back to over medium-high heat and add your olive oil
2. As the bottom of the pot starts to heat, add your onions, garlic and bay leaf. Stir around for 2-3 minutes as the onions start to sweat
3. Next, add your tomato paste and stir well into the oil and the ingredients. Stir around for another 1 minute
4. To deglaze and create the base for the stock, add your white wine and stir well through
5. After another 1 minute, add your carrots, potatoes, tomatoes and chili pepper. Stir for 1 minute

Stage 3

1. With all vegetables in and cooked together, now add your fish or seafood broth and submerge the ingredients.
2. Add your smoked paprika and salt and stir well. Bring your stock to a boil
3. Once the stock is boiling, add your rice. Let boil and cook for 5 minutes together. If you see it becoming too dry in the stockpot, add extra broth as needed. You want to have a semi-liquid consistency
4. After 5 minutes, reduce the heat to a simmer and cook for another 7 minutes

Stage 4

1. After 7 minutes, add your shrimp and cook for another 3 minutes
2. Add your clam and mussel meats to the arroz de marisco. Cook for another 1 minute before removing the stockpot from the heat
3. Before serving, mix the coriander into the rice, and serve!