Arroz mar y montaña ‘al horno’ with sherry alioli recipe
 This Spanish rice and chicken dish is served with a freshly made sherry mayonnaise for a decadent treat that is perfect for sharing with a group. 100ml/3½fl oz extra virgin olive oil4 garlic cloves, finely diced2 large onions, finely diced4 mixed peppers, cored, seeds removed and finely diced8 ripe tomatoes, cored, seeds removed and roughly chopped2 thyme sprigs1½ tbsp ñora pepper paste or tomato purée 1 bay leaf1½ tbsp mild smoked paprika 100ml/3½fl oz extra virgin olive oil 4 garlic cloves, finely diced 2 large onions, finely diced 4 mixed peppers, cored, seeds removed and finely diced 8 ripe tomatoes, cored, seeds removed and roughly chopped 2 thyme sprigs 1½ tbsp ñora pepper paste or tomato purée 1 bay leaf 1½ tbsp mild smoked paprika 4 free-range chicken thighs, skin on and boneless3 garlic cloves, lightly crushed1½ tbsp olive oil1 tbsp mild smoked paprika3 thyme sprigs600ml/20fl oz brown chicken stock600ml/20fl oz shellfish stocksmall pinch saffron75g/2¾oz smoked pancetta, diced400g/14oz paella rice 4 piquillo peppers, torn in half4 medium tiger prawns, whole shell on12 seasonal clams, such as palourde, scrubbed and debeardedsea salt and freshly ground black pepper 4 free-range chicken thighs, skin on and boneless 3 garlic cloves, lightly crushed 1½ tbsp olive oil 1 tbsp mild smoked paprika 3 thyme sprigs 600ml/20fl oz brown chicken stock 600ml/20fl oz shellfish stock small pinch saffron 75g/2¾oz smoked pancetta, diced 400g/14oz paella rice 4 piquillo peppers, torn in half 4 medium tiger prawns, whole shell on 12 seasonal clams, such as palourde, scrubbed and debearded sea salt and freshly ground black pepper 3 free-range egg yolks3 garlic cloves, minced with sea salt40ml/1½fl oz sherry vinegar2 tbsp oloroso sherry125ml/4fl oz extra virgin olive oil200ml/7fl oz light olive oil or light rapeseed oilsea salt and freshly ground black pepper 3 free-range egg yolks 3 garlic cloves, minced with sea salt 40ml/1½fl oz sherry vinegar 2 tbsp oloroso sherry 125ml/4fl oz extra virgin olive oil 200ml/7fl oz light olive oil or light rapeseed oil sea salt and freshly ground black pepper olive oil, for drizzling½ lemon, for squeezingwarm crusty bread olive oil, for drizzling ½ lemon, for squeezing warm crusty bread Method To make the sofrito, heat the oil in a heavy-based saucepan over a low–medium heat and add the garlic and onions. Cook until the onions start to become translucent, stirring often to avoid burning the garlic. Add the peppers and cook over a low heat for at least 20 minutes. Add the tomatoes and stir thoroughly. Add the thyme, ñora pepper paste, bay leaf and smoked paprika. Simmer over a low heat for 45–60 minutes. The result should be a rich, deep savoury base with sweet notes from the natural caramelisation of the vegetables. Set aside. To make the arroz, mix the chicken with the garlic, olive oil, smoked paprika and thyme in a bowl. Season with salt and pepper. Leave to marinate in the fridge for at least an hour or you can use straight away. Pour both of the stocks into a saucepan, add the saffron and bring to the boil. Turn down to a simmer and cook to infuse the saffron for 5–10 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Place a casserole on the hob over a medium heat. Add the pancetta and chicken and cook to brown the meat and render the fat. Remove the chicken from the casserole. Stir 300g/10½oz of the sofrito into the casserole until it is warmed through. Add the rice and stir into the sofrito and pancetta mixture. Turn the heat up to high and pour in the hot stock mixture. Lay the peppers on top and bring to the boil. Return the chicken to the pan and season with sea salt. Cook in the oven for 10 minutes. Discard any clams with broken shells and any that refuse to close when tapped. Remove the casserole from the oven and place the prawns and clams into the rice, pushing down a little. Return to the oven for another 10–12 minutes. Remove from the oven, discard any clams that remain closed and set aside to rest. The sherry alioli can be made by hand, but a food processor or small mixer is a lot easier. Place the egg yolks, garlic, vinegar, sherry and a pinch of sea salt in the processor. Whisk vigorously until very well emulsified. Gradually add the oils, drop by drop, making sure each drop is incorporated before adding more. Slowly increase the speed, making sure everything stays emulsified and increase to a slow steady pour with the oils until a mayonnaise texture is achieved. Season with salt and pepper. Finish the arroz with a drizzle of olive oil and a squeeze of lemon. Serve with the warm crusty bread and sherry alioli. To make the sofrito, heat the oil in a heavy-based saucepan over a low–medium heat and add the garlic and onions. Cook until the onions start to become translucent, stirring often to avoid burning the garlic. Add the peppers and cook over a low heat for at least 20 minutes. Add the tomatoes and stir thoroughly. Add the thyme, ñora pepper paste, bay leaf and smoked paprika. Simmer over a low heat for 45–60 minutes. The result should be a rich, deep savoury base with sweet notes from the natural caramelisation of the vegetables. Set aside. To make the sofrito, heat the oil in a heavy-based saucepan over a low–medium heat and add the garlic and onions. Cook until the onions start to become translucent, stirring often to avoid burning the garlic. Add the peppers and cook over a low heat for at least 20 minutes. Add the tomatoes and stir thoroughly. Add the thyme, ñora pepper paste, bay leaf and smoked paprika. Simmer over a low heat for 45–60 minutes. The result should be a rich, deep savoury base with sweet notes from the natural caramelisation of the vegetables. Set aside. To make the arroz, mix the chicken with the garlic, olive oil, smoked paprika and thyme in a bowl. Season with salt and pepper. Leave to marinate in the fridge for at least an hour or you can use straight away. Pour both of the stocks into a saucepan, add the saffron and bring to the boil. Turn down to a simmer and cook to infuse the saffron for 5–10 minutes. To make the arroz, mix the chicken with the garlic, olive oil, smoked paprika and thyme in a bowl. Season with salt and pepper. Leave to marinate in the fridge for at least an hour or you can use straight away. Pour both of the stocks into a saucepan, add the saffron and bring to the boil. Turn down to a simmer and cook to infuse the saffron for 5–10 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Place a casserole on the hob over a medium heat. Add the pancetta and chicken and cook to brown the meat and render the fat. Remove the chicken from the casserole. Stir 300g/10½oz of the sofrito into the casserole until it is warmed through. Add the rice and stir into the sofrito and pancetta mixture. Turn the heat up to high and pour in the hot stock mixture. Lay the peppers on top and bring to the boil. Return the chicken to the pan and season with sea salt. Cook in the oven for 10 minutes. Discard any clams with broken shells and any that refuse to close when tapped. Remove the casserole from the oven and place the prawns and clams into the rice, pushing down a little. Return to the oven for another 10–12 minutes. Remove from the oven, discard any clams that remain closed and set aside to rest. Preheat the oven to 200C/180C Fan/Gas 6. Place a casserole on the hob over a medium heat. Add the pancetta and chicken and cook to brown the meat and render the fat. Remove the chicken from the casserole. Stir 300g/10½oz of the sofrito into the casserole until it is warmed through. Add the rice and stir into the sofrito and pancetta mixture. Turn the heat up to high and pour in the hot stock mixture. Lay the peppers on top and bring to the boil. Return the chicken to the pan and season with sea salt. Cook in the oven for 10 minutes. Discard any clams with broken shells and any that refuse to close when tapped. Remove the casserole from the oven and place the prawns and clams into the rice, pushing down a little. Return to the oven for another 10–12 minutes. Remove from the oven, discard any clams that remain closed and set aside to rest. The sherry alioli can be made by hand, but a food processor or small mixer is a lot easier. Place the egg yolks, garlic, vinegar, sherry and a pinch of sea salt in the processor. Whisk vigorously until very well emulsified. Gradually add the oils, drop by drop, making sure each drop is incorporated before adding more. Slowly increase the speed, making sure everything stays emulsified and increase to a slow steady pour with the oils until a mayonnaise texture is achieved. Season with salt and pepper. The sherry alioli can be made by hand, but a food processor or small mixer is a lot easier. Place the egg yolks, garlic, vinegar, sherry and a pinch of sea salt in the processor. Whisk vigorously until very well emulsified. Gradually add the oils, drop by drop, making sure each drop is incorporated before adding more. Slowly increase the speed, making sure everything stays emulsified and increase to a slow steady pour with the oils until a mayonnaise texture is achieved. Season with salt and pepper. Finish the arroz with a drizzle of olive oil and a squeeze of lemon. Serve with the warm crusty bread and sherry alioli. Finish the arroz with a drizzle of olive oil and a squeeze of lemon. Serve with the warm crusty bread and sherry alioli.