https://www.copymethat.com/r/LDHS8pXCJ/arroz-verde/
132508247
z41kV59
LDHS8pXCJ
2024-05-05 15:05:23
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Ingredients
- subheading: For the fish stock:
- 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
- subheading: For the arroz verde:
- 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
- subheading: For the aioli:
- 4 garlic cloves, crushed
- ½ tsp fine table salt
- 1 medium free-range egg yolk
- 175ml/6fl oz extra virgin olive oil
- How-to-videos
Steps
Directions at bbc.co.uk
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