Prep time ( 1h15 mins ) 4 people
• 500g of shrimp
• 1 strong chorizo sausage
• 1 celery branch
• 2 red peppers
• 200g of clams
• 200g of mussels
• Smoked salmon
• White chicken meat
• 1 orange
• 1 ball of attieke
• Pepper, garlic, salt and pepper
• Yellow rice spice
• 1 fennel bulb
• 1 can of concentrated tomatoes
• 100g of cooked peas

Making the broth
Make sure to wash the vegetables beforehand. Peel and cut the onions, the pepper, the fennel and the celery. Collect a bit of orange zest. Sauté everything in a saucepan. Add the previously peeled shrimp heads and reserve the body for the rest of the recipe. Mix it all, then add the garlic and tomato paste.

Cook for a moment (about 1 minute) then wet to the height of the cold water. Let it slowly cook for 30 to 45 minutes depending on the taste you desire. As it seeps, remove the seasoning and keep the broth.

Preparing the filling 
Cut the chorizo and pepper into small cubes. Cook it at a very low heat. Microwave the attieke. Stir in the yellow rice spice. Cut the diced smoked salmon, as well as the slices of chicken breast. Heat up the broth, once it comes to a boil, add the seafood. Shrimp: cook for 3 to 5 minutes Just open the clams and mussels.

Finishing touches and dressage
Mix the attieke with the chorizo, peas and peppers. Spread it at the bottom of the dish and make sure it covers the surface. Harmoniously arrange the seafood, the smoked salmon and the chicken. The broth can serve as a side dish.