Paella with barnacles and clams recipe

Ingredients to make paella with barnacles and clams:

250 grams. Of barnacles
250 grams. Of slimy clams
4 mussels
2 prawns
25 grams. Of peas
50 grams. Minced serrano ham
one large onion, peeled and finely chopped
two peeled and sliced ripe tomatoes
a finely chopped garlic
a bay leaf
three cups of rice (long rice is best)
Virgin olive oil
a few threads of authentic saffron
salt to taste
six cups of liquid (the water to boil the barnacles + hot water if that is a small amount)

Boil the barnacles in water with salt and a bay leaf, giving them only a boil. Remove the barnacles, drain and reserve; also reserve the water that will serve us later.
In the “peeler” make a sauce with the 100 cc. Of olive oil, the onion, the garlic and the two tomatoes.
Once the sauce is finished (golden and soft), we will add the minced serrano ham and the clams, turning it around together with the sauce (approximately three minutes).
We open the barnacles, taking care that all their juice falls into the pan. We throw away the skins and the barnacles, including their claws, we add them to the pan.
We add three cups of long rice and over high heat we give it a few turns so that the rice browns a little.
Add six cups of liquid, taking advantage of the water from cooking the barnacles and the rest in hot water.
Add the saffron threads, the four clean mussels, the two prawns and the 25 grams of peas and salt to taste. Let it boil, but ensuring that the water covers the entire pan equally and that it boils everywhere.
Be very attentive at this point, as it is essential for the rice to turn out well. Make sure that it does not stick and that the water is completely used up
Once the rice has absorbed all the water, turn off the heat and cover the pan to let it rest for 10 minutes.
Serve and take advantage. It’s a novelty and an authentic delight. The clams must be put in a container with a handful of salt for half an hour, so that they release the sand