Fish and rice balls with clams and Shellfish sauce [Albondigas arroz y gambas]

        Ingredients:

- 1 onion

- 1/2  leek

- 200 grams clams

- 500 grams of prawns

- 3 cloves of garlic

-  half cup flour 

-1  Egg

- 1 cup tomatoe sauce (150 gr or 200 gr)

- 1 cup rice

- 1tea spoon sweet paprika (about 3 grams)

- olive oil, salt and black peppers

    

        Cooking procedure:

- Leave the clams in bowl with 2 glass of water, one spoon of salt to clean the clams and left the sand is inside the clams, about 2 hours

- Boiled the rice in a water with salt

- Strained the rice, and leave in a plate to cool, without cleaned (to leave the rice starch we use to unit the balls)

- Fry  in a pan with 1 spoon olive oil the the shells of the prawns (keep the corps), add onions sliced, and 2 cloves of garlic,add white of leek fry until start  the cloves take color, add paprika and quickly (if not burn the paprika) add one cup ot tomatoe sauce, moving well, cover with water and salt, and half cup of rice (to thick the sauce) leave the simmer about 20 minutes.

- blend the sauce and pass sauce the strainer to take off the pice of shell of prawns

- Minced the corps of prawns (better with Knife that liquidizer )

- To prepared the balls, mixed the boile riced (cool), and the corps of prawns, add 1 garlic and parsley very well choped, add 1 egg (to mixed well  the balls), make smalls balls with the mixture, pass in a flour, and fry them in oil. When its fried, move the balls straight into the pan with the sauce and add the clams, leave them simmer in the sauce about 15 minutes...

PS:

- Do you can swap the prawns to cod, baby squid etc..., always it´s good to see in the fridge, that it´s do you get.

- Don´t need it too much oil to friyng the balls

- It´s very important, strain very well the sauce, embarrasing to find minced shell of prawns.