- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
Bring the flavours of the sea and the holiday vibes to your table with this arroz verde recipe inspired by Rick Stein's trip to Cadiz. It's packed with shellfish and garlic - perfect for an early autumn dinner party as the clams come back in season.
Ingredient:
- 1kg/2lb 4oz fish bones, such as lemon sole, brill and plaice
- 1 onion, roughly chopped
- 1 fennel bulb, roughly chopped
- 100g/3½oz celery, sliced
- 100g/3½oz carrot, roughly chopped
- 25g/1oz button mushrooms, sliced
- 1 sprig fresh thyme
- 4 tbsp olive oil
- 60g/2¼oz shallots, finely chopped
- 12 garlic cloves, finely chopped
- 1 litre/1¾ pints fish stock (see above)
- 100g/3½oz finely chopped flatleaf parsley
- 1½ tsp salt
- 400g/14oz short-grain paella rice, such as calasparra
- 30 raw clams, preferably palourdes (vongole), scrubbed
- 200g/7oz raw small prawns, peeled
- 4 garlic cloves, crushed
- ½ tsp fine table salt
- 1 medium free-range egg yolk
- 175ml/6fl oz extra virgin olive oil
