Macao-style seafood rice

Bring a pan to the boil with water seasoned with salt, with the skins and heads of the prawns, the spines and skins of the corvina or mussels and the lobster shells. Let it boil for cooking and cooking. After cooking, the broth is passed through a fine mesh strainer.
Measure the broth (twice the amount of rice).
Bring the stock to a boil, bring it to a boil and add the rice and let it simmer.
Apart from that, sautéed with olive oil, chopped onion, tomatoes cleaned from skins and seeds and chopped, piripiri, saffron and sausage cut into small cubes. Season with salt.
When the tomato is undone, add the lobster cut into pieces, the prawns sautéed in butter, the fish cut into cubes.
Add a little water and the water drained from the oysters and clams that opened in advance to cook.
Finally, shelled oysters and clams are mixed, leaving some with shell to decorate.
On a platter, place the rice and the seafood sauce on top. Sprinkle with chopped coriander.
Decorate with lettuce leaves, which were previously blanched and seasoned with salt, and some clams in shell.