Prepare all the ingredients: cut the cuttlefish into pieces, puree the tomatoes, chop the garlic and bell pepper, and have the brandy, rice, and stock measured and ready.

IMPORTANT! ⚠️ Cook the entire recipe over medium heat (level 5-6).

Pour a splash of olive oil into the pan and sauté the whole shrimp (with shells). Once browned on both sides, add the brandy and let it reduce.

Once the brandy has reduced and the shrimp are browned, remove the shrimp and set aside. Add the cuttlefish and the peeled shrimp to the pan.

When the cuttlefish and shrimp are browned, push them to the sides of the pan. In the center, sauté the garlic, onion, bell pepper, and pureed tomato along with the paprika.

Once the mixture has reduced, add the seafood stock. When it starts to boil, add the rice and clams.

IMPORTANT!! ⚠️ Do not stir the rice after adding it to the pan. This helps prevent the rice from releasing too much starch and allows the socarrat (crispy bottom) to form.

Let the mixture simmer gently. When almost all the stock has been absorbed, add the whole shrimp back to the pan.