- Portuguese: lot of cinnamon, bay leaves, coriander (introduced by the Moors), piri-piri (small hot hill peppers), parsley (salsa)
- Spanish: Spanish paprika, saffron, parsley (perejil)
um 1. Warm the oil over medium heat in a large, deep skillet, paella pan, or Dutch oven.
dois 2. Sauté the onions and bell peppers for about 3 minutes.
três 3. Stir in the garlic, coriander, and bay leaves. Sauté for 2 minutes.
quatro 4. Add the rice, stir to coat with in the oil and sauté for several minutes.
cinco 5. Bring the stock to a simmer over low heat.
seis 6. Add the wine to the rice mixtures. As it bubbles, with a wooden spoon, stir in the tomato paste and black pepper. Bring to simmer.
sete 7. Add 1 cup (240 ml) stock and bring back to a simmer, about 3-5 minutes to absorb most of the liquid.
oito 8. Repeat two more times.
nove 9. Cover the pan and simmer until the rice is almost al dente, about 10 minutes.
dez 10. As it simmers, add some of the hot stock or water if the rice seems dry.
onze 11. Arrange mussels and clams on top of the rice.
doze 12. Cover and simmer until they just start to open, about 8 minutes.
treze 13. Add the shrimp, cover and cook about 5 more minutes, or until all the clams and mussels have opened and shrimp are not transparent (color range of pink or orange or internal temperature 120F/49C).
catorze 14. Discard any clams or mules that did not open.
quinze 15. Rice should be ender but firm.
dezasseis 16. Stir in the lemon juice, zest, and cilantro.
dezassete 17. Serve in individual bowls, with piri-piri on the side.