Bake in the frying pan with a splash of oil, Norway lobsters and prawns. When they are taking a reddish color to separate and save.
Clean the cuttlefish, keeping the bag sauce. Chopped and put in a pan with the garlic. Simmer and then add the tomato, grated, until have a good sofrito.
To have prepared the broth, boiling state. Pour the rice into the sofrito, ensuring that go toasting a bit. As we have it ready, pour the broth at 2 or 3 tablespoons (depending on the type of rice).
Immediately add the clams and shellfish. To have 10 minutes at high heat and down a bit until the rice has drunk the water.
Let stand 5 minutes and serve.