Peel, clean and rinse the prawns. Pour into the boiling broth and let infuse for 2-3 minutes. Then take from the broth and set both aside.
Cut the sausage into slices. Sauté in a deep, hot pan and then remove again. Peel the onions and the garlic and finely chop. Rinse, trim and cut into pieces the celery. Rinse the pepper and chile, halve, remove seeds and ribs, cut the pepper into pieces and chile finely. Cook all together in hot oil while stirring for about 5 minutes. Season with a pinch of ground cloves and paprika. Stir in the long grain rice and sauté until translucent.
Scald the tomatoes, peel, quarter, core and dice. Add to the pan with the bay leaf and the prepared vegetable broth.
Bring to boil, season with Tabasco and reduce heat to simmer about 20 minutes.
Then season with salt and pepper.
Stir the shrimp and sausage into the rice and cook together until hot and prawns are opaque. Add more broth as needed, but it should end up all of the liquid has been added.