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Squid and carabineros prawns with bomba rice and alioli
Fruit and vegetables
3
garlic
cloves, crushed
1
lemon
, juice only
½
fennel
bulb, finely chopped
½ Spanish
onion
, finely chopped
5
garlic
cloves, finely chopped
handful flat leaf
parsley
, finely chopped
Tins, packets and jars
300g/10½oz bomba
rice
Cooking ingredients
extra virgin
olive oil
, for drizzling
flaky
sea salt
extra virgin
olive oil
extra virgin
olive oil
Dairy, eggs and chilled
2 free-range
egg yolks
Meat, fish and poultry
4 jumbo carabineros
prawn
heads
1 litre/1¾ pints crab or
shellfish
stock
4 raw jumbo carabineros
prawns
, heads removed and used for stock
2 medium
squid
, prepared and cleaned (ask your fishmonger to do this)
Other
100ml/3½fl oz anis
liqueur
100ml/3½fl oz
brandy
150ml/5fl oz dry
white wine
Back to recipe
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