Arroz marinero (Cartagena seafood rice)

Prepare and check the seafood Keep seafood cold while you prepare the vegetables and rice. Discard any cracked clams. Tap open clams; discard those that do not close. Scrub the rest under cold running water. Keep fish, oysters, shrimp and squid covered in the refrigerator, and use separate utensils from ready-to-eat food.

Open the clams and strain their broth Bring 250 ml of the water to a boil in a covered pot. Add the clams, cover and steam for about 4–6 minutes, shaking the pot once or twice, until the shells open. Discard any that remain closed. Lift out the clams and strain the cooking liquid through a fine-mesh sieve to catch grit. Remove the top shell if desired; keep the meat in the lower shell or remove it. Measure the liquor and add it to the remaining water, keeping the total liquid near 2.1 L.

Make the sofrito Heat the oil and butter in a wide, heavy pot over medium heat. Add the onion and cook for 7–9 minutes, stirring, until soft and translucent without browning. Add garlic, ají, thyme and achiote; stir for 1 minute until fragrant. Keep the heat moderate so the garlic does not scorch.

Add fish, squid and rice Add the fish cubes and squid rings to the sofrito and turn them gently for 2–3 minutes. Stir in the grated carrot and peas, then add the drained rice. Fold until the grains are coated in the seasoned fat, taking care not to break the fish. Dissolve the tomato paste in the measured hot water and clam liquor. Pour it into the pot and bring to a steady boil. Taste the liquid and add some of the salt; keep in mind that clam and oyster liquor can be salty.

Cook the rice gently Boil uncovered for about 5 minutes, then stir once from the bottom. Reduce the heat to low, cover tightly and cook for 18–22 minutes, until the rice is nearly tender and most liquid has been absorbed. If the surface looks dry while the grains are still firm, add a small splash of hot water and continue covered. Avoid frequent stirring, which can make the rice sticky and break the fish.

Cook the shrimp and oysters While the rice simmers, heat a skillet over medium heat with a little oil from the measured amount if available. Cook the shrimp, turning once, until opaque and at least 63°C at the thickest part. Add the oysters and their liquor and cook gently until the oysters are opaque and reach 63°C. Keep the juices. Use a clean thermometer and utensil; do not return raw-seafood utensils to the cooked food.

Fold in the shellfish and finish When the rice is almost tender, fold in the cooked shrimp and oysters, their juices, and the opened clams. Cover and cook for 3–5 minutes, just until the rice is tender and all seafood is steaming hot. Check several thick pieces; fish and shellfish should reach at least 63°C. Remove from the heat and rest covered for 5 minutes. Fluff carefully and serve at once.