Seafood Rice or arroz de Marisco

Directions

1. Deshell half of the prawns and boil for at least 2 hours. Drain and reserve the stock aside.
2. Fry garlic and onions on a low heat until translucent.
3. Add the rice and fry for 2 to 3 minutes.
4. Add the white wine and once it has boiled dry add the tomato paste.
5. Add the stock, ladle by ladle
6. Treat it as a very wet risotto, keep adding most of stock or water until the rice is almost cooked.
7. It should have an almost soupy consistency so make sure the final dish has more stock than rice
8. 15 minutes before the rice is cooked, add your seafood. If your prawns are cooked, add them 5 to 8 minutes before final cooking.
9. Once cooked, add the parsley and, hey presto, it's done!