Step 1: Heat olive oil over medium heat in the cataplana. Add the onion and garlic and cook for about 5-10 minutes or until the onion is translucent, stirring frequently. Attach the diced pepper and tomatoes to the saucepan and cook for another 5 minutes or so, stirring occasionally. Pour in the pan the broth and white wine, mix well, and bring.. Wash and peel the potatoes and cut them into slices. In the cataplana, place the onion, garlic, tomato, pepper, potatoes, drained fish, also add the mussels, clams, thawed shrimp and bay leaf, drizzle with the marinade over everything and then drizzle with the Worcestershire sauce and olive oil. Place the cataplana over medium heat, cover it.

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Cuando esté listo, echamos el arroz, el vino blanco y el zumo de limón. Rehogamos un poco el arroz y cerramos la cataplana. Ponemos a fuego lento y dejamos hervir unos 20 minutos. Una vez pasado este tiempo, abrimos la cataplana, comprobamos la dureza del arroz y entonces ponemos los mejillones y las almejas; cerramos 2 minutos más y listo.. Place a tall saucepan over medium heat. Once hot, add a drizzle of olive oil, then lightly fry 1 onion and 2 garlic cloves for around 2 minutes. Add the prawn skin to the frying pan, let it fry for another 5 minutes. Drain and rinse the clams and mussels, use a soft brush to scrub any dirt from the shells.