Rice with clams, prawns and aioli recipe
 A one-pot wonder filled with Spanish flavours. Serve with homemade aioli for a real treat. 4 tbsp olive oil60g/2¼oz banana shallots, finely chopped1–2 garlic cloves, finely chopped1 litre/1¾ pint fish stock 100g/3½oz finely chopped flatleaf parsley leaves1½ tsp salt400g/14oz short-grain paella rice, such as Calasparra rice30 raw clams, preferably palourde clams, scrubbed200g/7oz small raw prawns, peeled 4 tbsp olive oil 60g/2¼oz banana shallots, finely chopped 1–2 garlic cloves, finely chopped 1 litre/1¾ pint fish stock 100g/3½oz finely chopped flatleaf parsley leaves 1½ tsp salt 400g/14oz short-grain paella rice, such as Calasparra rice 30 raw clams, preferably palourde clams, scrubbed 200g/7oz small raw prawns, peeled 4 garlic cloves, peeled but left whole½ tsp salt 1 free-range egg yolk 2 tsp lemon juice 175ml/6fl oz extra-virgin olive oil 4 garlic cloves, peeled but left whole ½ tsp salt 1 free-range egg yolk 2 tsp lemon juice 175ml/6fl oz extra-virgin olive oil Method For the rice and clams, heat the oil in a 28–30cm/11–12in shallow flameproof casserole over a medium heat. Add the shallot and fry gently for 5 minutes until soft. Add the garlic and fry for 40–60 seconds. 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. Discard any open clams that do not close when given a sharp tap. 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, and the clams should have opened. (Discard any that do not open.)Meanwhile for the aioli, crush the garlic cloves under a knife blade. Sprinkle with the salt, then work them with the blade into a smooth paste. Scrape into a bowl and add the egg yolk and lemon juice. Using an electric hand mixer, whisk everything together, then gradually whisk in the olive oil to make a thick mayonnaise-like mixture.Serve the dish in its cooking pot with the aioli on the side. For the rice and clams, heat the oil in a 28–30cm/11–12in shallow flameproof casserole over a medium heat. For the rice and clams, heat the oil in a 28–30cm/11–12in shallow flameproof casserole over a medium heat. Add the shallot and fry gently for 5 minutes until soft. Add the garlic and fry for 40–60 seconds. Stir in the fish stock, parsley and salt and bring to the boil. Add the shallot and fry gently for 5 minutes until soft. Add the garlic and fry for 40–60 seconds. 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. Sprinkle in the rice, stir once, then leave to simmer vigorously over medium-high heat for 6 minutes. Discard any open clams that do not close when given a sharp tap. Put the clams and prawns on top and shake the pan briefly so they sink into the rice a little. Discard any open clams that do not close when given a sharp tap. 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, and the clams should have opened. (Discard any that do not open.) 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, and the clams should have opened. (Discard any that do not open.) Meanwhile for the aioli, crush the garlic cloves under a knife blade. Sprinkle with the salt, then work them with the blade into a smooth paste. Scrape into a bowl and add the egg yolk and lemon juice. Using an electric hand mixer, whisk everything together, then gradually whisk in the olive oil to make a thick mayonnaise-like mixture. Meanwhile for the aioli, crush the garlic cloves under a knife blade. Sprinkle with the salt, then work them with the blade into a smooth paste. Scrape into a bowl and add the egg yolk and lemon juice. Using an electric hand mixer, whisk everything together, then gradually whisk in the olive oil to make a thick mayonnaise-like mixture. Serve the dish in its cooking pot with the aioli on the side. Serve the dish in its cooking pot with the aioli on the side.