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Arroz mar y montaña ‘al horno’ with sherry alioli
Fruit and vegetables
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
3
garlic
cloves, lightly crushed
3
thyme
sprigs
4 piquillo
peppers
, torn in half
½
lemon
, for squeezing
Tins, packets and jars
600ml/20fl oz brown
chicken stock
Cooking ingredients
100ml/3½fl oz extra virgin
olive oil
1½ tbsp ñora pepper paste or
tomato purée
1
bay leaf
1½ tbsp mild
smoked paprika
1½ tbsp
olive oil
1 tbsp mild
smoked paprika
small pinch
saffron
sea salt and freshly ground
black pepper
3 garlic cloves, minced with
sea salt
40ml/1½fl oz
sherry vinegar
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 drizzling
Drinks
2 tbsp oloroso
sherry
Dairy, eggs and chilled
3 free-range
egg yolks
Meat, fish and poultry
4 free-range
chicken thighs
, skin on and boneless
600ml/20fl oz
shellfish
stock
75g/2¾oz smoked
pancetta
, diced
4 medium tiger
prawns
, whole shell on
12 seasonal
clams
, such as palourde, scrubbed and debearded
Other
400g/14oz
paella
rice
warm crusty
bread
Back to recipe
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