Preparation
After cleaning the clams and mussels, heat up a drizzle of olive oil in a pan with a clove of garlic and add the shellfish. Leave them over moderate heat, with the lid on, stirring occasionally, until they have all opened. As soon as they are lukewarm, shell most of them and leave just a few to decorate the dishes. Filter the cooking liquid and put it aside.
Sear the shrimp in a pan with a tablespoon of oil, and let them cook, it will take 4-5 minutes. Once ready, keep them warm on the side, peel almost all of them, leaving some unpeeled ones inside for decoration. Keep the cooking juices aside.
Clean the squid and cut it into rings. Season, with a clove of garlic, a drizzle of olive oil and add the squid. Let them cook for 4-5 minutes, and keep them warm and keep the cooking juices.
Clean the peppers, cut them in half, then remove the stalk, seeds and internal filaments. Cut them into small cubes. Season them with a drizzle of oil and with a clove of garlic in a pan, then add the peppers and cook for 5-6 minutes.
Cut the chicken and rabbit into bite-sized pieces, season with a generous drizzle of oil in a large pan (which can then contain the rice and all the other ingredients), add the bites of meat and brown them over high heat for a few minutes. They should brown and form a crunchy crust on the outside.
Clean the green beans, trim them and cut them into 3 parts. When the meat bites are ready, add the green beans and some peas. Cook for 3-4 minutes. Spread the ingredients in the pan leaving a central cross-shaped space and add the rice, which must be toasted for a couple of minutes.
Dissolve the saffron in a bit of hot water. Add the filtered cooking liquid of the shellfish, the cooking juices of the squid and prawns. Add the saffron and abundant broth. Add the chosen spices and cook over medium-low heat for about 30-40 minutes; the actual cooking time varies based on the type of rice used; bomba rice requires a very long time to cook, but other types may require less. Make sure that the rice is always covered by the liquid.
Just a few minutes before the rice is fully cooked, add the squid, shellfish, peppers and a generous sprinkling of paprika (and chili pepper to taste). Season everything together and only at the end add the cleaned prawns.
