Portuguese Seafood Rice (Arroz de Marisco)

1. Heat up a pot with the water seasoned with salt to a boil.
2. Boil shrimps with shell for about 3 minutes, keep the water.
3. Devein the shrimp (keep a few with shell for garnish) and add the shells and heads to the cooking water.
4. Boil a few minutes and filter, discarding the shells and heads.
5. Dissolve the cube of seafood broth in the  shrimp ater and put aside.
6. Braise the onions and minced garlic in olive oil until soft.
7. Join the bay leaf, the tomatoes without the seeds, the tomato sauce and the chilli pepper.
8. Let it simmer a while.
9. Add the shrimp broth and let it boil.
10. Add the rice, bring to a boil, lower the heat and let it boil for 10/15 minutes until almost cooked.
11. Meanwhile, cook the clams and mussels in 2 pots with 1 tablespoon of water and remove from the heat when they open, discard the ones that don't open.
12. Add the shrimp, clams and mussels to the rice and let it cook another 5/10 minutes at medium heat. Add more broth if necessary.
13. Garnish with the shelled shrimp and corriander and serve.

Recipe & Photo Credit: facebook.com/sesimbracultural