Ingredients

• 3 garlic cloves
• crushed
• 2 free-range egg yolks
• 1 lemon
• juice only
• extra virgin olive oil
• for drizzling
• flaky sea salt
• extra virgin olive oil
• 4 jumbo carabineros prawn heads
• 1 litre/1¾ pints crab or shellfish stock
• extra virgin olive oil
• ½ fennel bulb
• finely chopped
• ½ Spanish onion
• finely chopped
• 5 garlic cloves
• finely chopped
• 300g/10½oz bomba rice
• 100ml/3½fl oz anis liqueur
• 100ml/3½fl oz brandy
• 150ml/5fl oz dry white wine
• handful flat leaf parsley
• finely chopped
• 4 raw jumbo carabineros prawns
• heads removed and used for stock
• 2 medium squid
• prepared and cleaned (ask your fishmonger to do this)

Directions

• To make the alioli
• put the crushed garlic in a small bowl and mix with a pinch of flaky salt
• until smooth. Add the egg yolks and lemon juice and whisk together to combine. Slowly drizzle in the oil
• while whisking until you reach a loose mayonnaise texture.
• To make the stock
• heat a drizzle of olive oil in a large saucepan over a medium heat and fry the prawn heads for 5 minutes. Pour over the stock and simmer for 10 minutes.
• Transfer the stock to a blender and blend until smooth. Pass through a sieve into a bowl and set aside.
• To make the bomba rice
• heat a splash of oil in a large saucepan over a low-medium heat and fry the fennel
• onions and garlic for 10–15 minutes
• until just starting to colour. Add the rice and stir for 2 minutes. Add the anis
• brandy and white wine
• then the stock and simmer for 20–25 minutes
• until the rice is just tender. Cover and set aside.
• To make the squid and prawns
• head a griddle pan until hot and cook the squid bodies for 45 seconds on each side
• until just cooked
• then set aside. Repeat with the prawns and tentacles.
• Stir a spoonful of the alioli and the parsley through the rice and spoon onto plates to serve. Arrange the prawns
• squid and tentacles on top and eat straight away.