CELEBRITY chef recipe
GREEN RICE WITH GARLIC, PARSLEY, CLAMS & PRAWNS Bring the flavours of the sea to your table with this dish inspired by Rick Stein's trip to Cadiz. "This is my take on a dish I had in Cádiz at a restaurant called La Merea (the Tide), which specializes in seafood and rice. It is one for garlic lovers, particularly as I – untypically for Spain – like to serve it with aioli as well."
Serves four to five Recipe •
60ml olive oil
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60g shallots, finely chopped
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12 cloves garlic, finely chopped
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1 litre Fish stock
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100g flat-leaf parsley, leaves finely chopped
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1½ tsp salt
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400g short-grain paella rice, such as Calasparra
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30 raw clams, preferably palourdes (vongole), scrubbed
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200g small, raw, peeled prawns
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Alioli to serve
Method 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.
“This is my take on a dish I had in Cádiz at a restaurant called La Merea (the Tide), which specializes in seafood and rice. It is definitely one for garlic lovers”
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