Rinse clams and soak in salted water for 1 hour.

Rinse mussels and remove barnacles/beard.

Chop onion and garlic finely.

Wash and chop coriander and parsley.

Slice green pepper (optional).

Peel and seed tomatoes, drain excess water.

In a pot, heat 2 tbsp olive oil, coriander stalks, and crushed garlic.

Add clams, stir, cover, and cook for 4 minutes, shaking the pan.

Remove clams and cool, discarding unopened ones.

Re-heat clam broth and add mussels, cover and cook for 4 minutes.

Remove mussels and cool, discarding unopened ones.

Strain clam/mussel broth through a fine sieve.

Reserve 8 clams and 8 mussels in shells for garnish, discard the rest of the shells.

Boil shrimp for 3 minutes, reserving the water.

Peel shrimp (reserve 8 with head and tail), devein.

Boil shrimp heads and carrots in 3 cups of shrimp water for 20 minutes.

Blend shrimp head broth, strain, and set aside.

In a pan, heat 6 tbsp olive oil and fry onion until translucent.

Add garlic, chillies, tomatoes, paprika, parsley stalks, green pepper, and bay leaves. Simmer for 10 minutes.

Add rice, shrimp broth, and clam/mussel broth. Stir, check salt, cover, and cook for 15 minutes.

Add reserved clams, mussels, and shrimp. Stir and cook for 2 more minutes uncovered.

Remove from heat, discard bay leaves and parsley.

Add chopped coriander leaves, mix well.

Serve in a big bowl, garnish with clams/mussels in shells and shrimp with heads and tails.