Place a large frying pan over a high heat and add the oil. Once the oil is hot, add the Arborio rice to the pan and stir to coat in the oil and shrimp juice. Cook for about 2 minutes until the rice turns cloudy/opaque.
1 cup Arborio rice, ¼ cup olive oil
Add the tomato puree/paste, garlic, paprika and saffron and stir well to fully combine. Continue to cook until the rice is almost fizzing and toasting, normally only about 1 minute.
Add the vegetable stock and water and gently stir bringing the contents to a boil.
2 cups water, 2 cup fish stock
Continue to boil until about half of the liquid has been absorbed by the rice about 10 - 12 minutes.
Reduce the heat so the liquid just simmers.
Add the clams and squid rings, frozen peas and carrots and stir to mix. Cover with a lid to simmer for about 6 - 8 or until the rice has a little bite. squid rings
½ lbs clams
Finally add the shrimp on top or the rice and cover with a lid again. Simmer until the shrimp are cooked, the clams have opened (discard any that haven’t) and the rice is perfect. Normally only a couple of minutes.