BUYING AND HANDLING SEAFOOD
When buying clams and mussels, they should smell fresh, like the sea. They should be closed, or if open, they should close when tapped. Do not buy any with cracked shells.

When transporting them, make sure the bag is open so the shellfish can breathe. Ask for a little ice in the bag to keep them fresh on the way home. Once home, refrigerate them immediately until ready to use.

PREPARATION
Scrub the shells of the mussels and clams well with a brush to remove sand and debris. Remove the beards from the mussels by pulling them toward the hinge and out. Soak the clams and mussels in fresh water so they can expel salt and sand. After soaking, remove them from the water and rinse to remove any remaining sand.

Dry the shrimp shells in the oven and then grind them in a coffee grinder. In a pot over medium heat, add the oil and lightly sauté the onion and garlic.

Add the bell pepper, carrot, and celery, and cook for 2 minutes. Add the saffron, thyme, and pepper, and cook for 1 minute. Add the bay leaf, 4 cups of water (about 950 ml), rice, potatoes, and salt. Cook until the rice and potatoes are tender.

Add the shrimp when the rice and potatoes are partially cooked. Add the spinach and turn off the heat. In two separate pots, add 1/2 cup water (about 120 ml) to each and cook the shellfish until they open.

Cook the shellfish separately because clams take longer to open. Remove the shellfish from the pots. Gradually pour the cooking liquid from the shellfish into the soup, leaving the bottom behind to avoid any sand. Stir the soup.

TO SERVE

Ladle half the soup into two bowls. Arrange the mussels around the edge of each bowl. Place the clams in the center. Pour the remaining soup over the seafood. Top with the shrimp.