If we already have homemade stock, we can save ourselves the step of doing it. Otherwise, by improvising a bit quickly totaking advantage of the heads and shells of the prawns, and the heads or bones of the fish -if there are any-, we will be much better than a mediocre industrial broth.
The first thing is soak the clams in cold water. Then I recommend preparing the vegetables; wash the carrots, leek and celery, peel lightly and chop into very fine pieces together with the chives and leeks. Remove the pulp from the chorizo or Señora pepper if we don’t have reserves – I always have small portions in the freezer. Take advantage of the remains of the vegetables for the broth.
Peel the prawns on a saucepan that collects the juices, reserving the clean bodies separately. Put two or three tablespoons of olive oil to heat and add the bodies of the prawns and, if we have, the head or fish bones. Lightly salt and pepper and sauté over high heat, letting it grip the bottom a little. Cover with water, approximately a little less than two liters. Bring to a boil and lower the heat; cook for about 20 minutes. Strain and reserve.
In the same clean pot or in another casserole, heat a little oil and add the vegetables. Lightly salt and pepper, add the bay leaf and the pepper pulp. Sauté for about 8 minutes. Add the paprika and saffron, stir very well and drizzle with the wine. When the alcohol evaporates, cover with a liter of broth and cook for 10 minutes. Blend with the mixer to undo most of the veggies, which will thicken it up.
Add the clean and chopped fish; after 5 minutes add the prawns as well. When they begin to take color, add the clams well drained and rinsed, cover and wait for them to open. If necessary we can add more broth. Remove the bay leaf, add to the point of salt and serve hot. Give a hit of freshly ground pepper and add parsley, dill or thyme to taste.