Preparation

• Prepare the cashew-rice cream: Rinse the cashews under running water, and then soak them in 1½ cups of water for 30 minutes. Place the cashews, soaking water and cooked rice in a food processor and blend until smooth and creamy. Set aside.

• Toss the chopped shrimp with paprika and salt to taste.

• Heat 1 tablespoon of olive oil in a stockpot over medium-high heat. Add the shrimp and cook until lightly brown. Remove the shrimp and set aside.

• Heat the remaining olive oil in the stockpot over medium heat. Add the onion, celery and carrots and sauté until soft and just beginning to brown.

• Add the tomato paste, reserved clam juice, fish stock, bay leaf and a pinch of salt. Bring the soup to just below boiling, then simmer on low heat, covered, for 15 minutes, stirring occasionally.

• Add the shrimp and clams into the pot and cook for another 10 minutes.

• Add the cashew-rice cream to the pot, pouring slowly and tasting as you go. (You might not need all of the cream.) Stir well and adjust the seasoning if necessary.

• Transfer the soup to a food processor or use an immersion blender and blend until creamy.

• To serve, ladle the soup into bowls and garnish with freshly chopped parsley and freshly ground black pepper, if desired.