Telmo Farias Arroz de Marisco

Ingredients

• 4 cups (32 fl. oz./1 l) vegetable stock
• 1/2 cup (4 fl. oz./125 ml) clam juice, water or additional vegetable stock
• 2 Tbs. extra-virgin olive oil, plus more for drizzling
• 1/2 yellow onion, finely chopped
• 2 garlic cloves, thinly sliced
• 1 bay leaf
• 1 1/2 cups (10 1/2 oz./330 g) Arborio or Bomba rice
• Sea salt and freshly ground white pepper
• 1 1/2 cups (12 fl. oz./375 ml) dry white wine, such as Vinho Verde or Albariño
• Large pinch of saffron
• 1 lb. (500 g) small to medium clams, scrubbed and rinsed
• 1/2 lb. (250 g) firm white fish, cut into 4 equal pieces
• 1/2 lb. (250 g) squid, cleaned and cut into 1/2-inch (12-mm) rings
• 1/2 lb. (250 g) medium shrimp in the shell, with the heads on
• 1/4 cup (1 1/2 oz./45 g) seeded and diced fresh tomatoes
• 2 Tbs. chopped fresh flat-leaf parsley
• 1 lemon, cut into wedges

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