Prepare the tomatoes. Cut a cross in the tomatoes and scald them in a pot of boiling water. When the cut begins to open, remove the tomatoes, peel them, remove the seeds, chop them up and save them.

Prepare the sauce. Heat a lug of oil in a pan and gently fry the finely chopped green pepper and garlic. When the pepper is soft, add the tomato. Let everything fry gently until the excess moisture disappears and the sauce becomes oily. When it’s ready, set it aside.

Sear the shrimp. Sear the shrimp in a pot, season, and save.

Fry the rice. Add the sauce, the rice and the paprika to the same pot. Fry everything until the rice becomes slightly translucent.

Add the stock Add the hot fish stock little by little as the rice absorbs it. Stir constantly.

Add the cod and shrimp. After about 8 minutes, add the cod and the shrimp. Salt to taste, lower the heat and continue to make sure that the rice doesn’t dry out. Add more stock if necessary. After 7 more minutes, turn off the heat, cover the rice with a towel and let it rest for 3 minutes. When the time has passed, the rice is ready to serve.