60ml olive oil
60 grams shallots, finely chopped
12 cloves garlic, finely chopped
1 litre Fish stock (recipe below)
100 grams flat-leaf parsley, leaves finely chopped
1½ teaspoons salt
400 grams short-grain paella rice, such as Calasparra
30 raw clams, preferably palourdes (vongole), scrubbed
200 grams small raw peeled prawns
Alioli, to serve (recipe below)
Makes about 1.2 litres
1kg fish bones, such as lemon sole, brill and plaice
1 onion, chopped
1 fennel bulb, chopped
100 grams celery, sliced
100 grams carrot, chopped
25 grams button mushrooms, sliced
1 sprig thyme
2.5 litres water
Makes about 175ml
4 cloves garlic, peeled
½ teaspoon fine table salt
1 medium egg yolk
175ml extra-virgin olive oil
Heat the olive oil in a 28–30cm cazuela or shallow flameproof casserole over medium heat. Add the shallot and fry gently for 5 minutes until soft. Add the garlic and fry for 40 to 60 seconds, then stir in the fish stock, parsley and salt and bring to the boil.
Sprinkle in the rice, stir once, then leave to simmer vigorously over medium-high heat for 6 minutes. Put the clams and prawns on top and shake the pan briefly so they sink into the rice a little. Lower the heat and leave to simmer gently for another 12 minutes. At the end of this time, almost all the liquid should be absorbed and the rice will be pitted with small holes. Serve with alioli.
Put all the ingredients in a large pan and simmer gently for 30 minutes. Strain through a fine or muslin-lined sieve. If not using immediately, leave to cool, then refrigerate or freeze.
Crush the garlic cloves on a board under the blade of a large knife. Add the salt and work with the side of the blade to form a smooth, salty paste.
Scrape into a liquidizer or food processor and add the egg yolk. Turn on the machine and very slowly trickle the oil through the hole in the lid until you have a thick emulsion. This will keep in the fridge for at least a week.