Prepare the shrimp by removing the shell except for the tail, and devein using a knife or skewer. Wash and pat dry.

Slice the yellow bell pepper into 1cm strips, halve the cherry tomatoes, and finely mince the onion, garlic, and parsley.

Heat 1 tbsp olive oil in a pan over medium heat, add shrimp, and cook until color changes. Remove shrimp and set aside.

In the same pan, add 1/2 tbsp olive oil and garlic. Sauté until fragrant, then add onion and cook until softened.

Add rice to the pan and sauté on low heat for 1 minute. Mix in the seasoning ingredients (white wine, consomme, salt, pepper, and water).

Add clams, cherry tomatoes, bell pepper, and cooked shrimp back into the pan. Heat on medium until boiling, then cover and simmer on low heat for 12 minutes. Turn off the heat and let steam for 10 minutes.