Seafood and saffron soup

1.Heat olive oil in a frying pan over medium heat, add onion, garlic and bay leaves and sauté until onion is soft and translucent (3-5 minutes). Add tomato and jamón, increase heat to high and cook until almost all liquid evaporates (5 minutes). Remove from heat and set aside.

2.Meanwhile, bring 1.8 litres of water to the boil in a large saucepan over high heat. Add vongole and cook, covered, until vongole open (1-2 minutes), then remove with a slotted spoon and set aside.

3.Strain cooking liquid through a fine sieve and return to pan. Add rice, wine, saffron, lemon juice and reserved tomato mixture and bring to the boil over high heat. Reduce heat to low, cover and simmer until rice is just tender (8-10 minutes), adding vongole, prawns and parsley in the final 2 minutes of cooking. Season to taste and serve immediately with crusty bread.