Sailor rice

With a head of hake, oil, a piece of onion, a clove of garlic, a branch of parsley and cold water, prepare a broth that is left to boil for an hour and a half. The clams, after washing, are placed in a saucepan with a small amount of water over the heat. As they open, transfer them with a slotted spoon to another saucepan, reserving them; The broth is passed through a fine cloth and also preserved. Put the oil in a paella or large pan. When it is hot, fry some finely chopped garlic; Before it browns, add the fish, in pieces and without bones, the washed shellfish, the squid cleaned and chopped into pieces (without ink) and the clams removed from half of the shell. Sauté everything and add crushed garlic in the mortar with a branch of parsley, diluted with a little water. Let everything cook for a few minutes. Then add the fish broth, the clam broth and, if necessary, water until you have twice the amount of rice, season with salt and saffron and let it boil. Once the boil is broken, add the rice, stirring until it boils again. It is then cooked over high heat for fifteen minutes, decreasing the heat as the liquid is consumed. Halfway through cooking, stir a little so that the ingredients are distributed throughout the rice. After that time, separate it a little and let it cook covered for another five minutes. It is served in the paella pan after letting it rest for another five minutes away from the heat.