Peel the king prawns, rinse the squid under water and halve tentacles lengthwise and cut bodies (including flaps, if attached) crosswise into 1/3-inch-wide rings. Put the clams in a bowl with cold water and salt.
Put the shells in a large stock pot and add enough water to cover the shells with an inch of water. Add half onion (cut in two), the carrots and the bay leaf Heat the water on high, As soon as you see that little bubbles are starting to come up to the surface, reduce the heat to medium. Skim the foam. Let the shells cook like this for about 40 min. Strain when finished.
Peel and chop the garlic. Chop the red pepper and the tomato.
Heat four olive oil table spoons in a large pan on a medium heat. Add the garlic and red pepper, then cook until soft and finally the tomato.
Add the prawn heads pressing with a spatula to get the juice inside.
Add half glass of brandy and Cook for about 10 minutes to reduce the alcohol.
Remove the prawn heads and put the rest of the pan in a blender. After blend, put it back to the pan, add the squid and the clams and heat on high.
When the clams start to open, remove it from the pan to a separate dish. Add 1.2 l of the shellfish stock that we previously prepared.
When the stock boils, add the rice, the salt and 1 turmeric table spoon. Cuando hierva, se añade el arroz (2 puñados por persona), la sal y 1 cucharada de cúrcuma. Cook 5 minutes on a high heat.
After 5 minutes, reduce the heat to medium-low and cook for 10 further minutes. When the time’s up, add the king prawns and the clams and cook 3-4 further minutes. Add more stock if needed.
Finally serve with some extra virgin olive oil (lemon) on the top.