Barbequed Capsicum with Egg and Pecorino by Ross Dobson and Rachel Tolosa Paz
This is a novel and colourful way to cook eggs and capsicums (bell peppers). The capsicums should be...
"This is my take on a dish I had in Cádiz at a restaurant called La Merea (the Tide), which specializes in seafood and rice. It is one for garlic lovers, particularly as I – untypically for Spain – like to serve it with aioli as well." ~ Rick Stein.
60 ml olive oil
60 g shallots, finely chopped
12 cloves garlic, finely chopped
1 litre Fish stock
100 g flat-leaf parsley, leaves finely chopped
1 1/2 tsp salt
400 g short-grain paella rice such as Calasparra
30 raw clams, preferably palourdes (vongole),scrubbed
200 g small raw peeled prawns
Alioli, to serve
Heat the olive oil in a 28–30 cm cazuela or shallow flameproof casserole over medium heat. Add the shallot and fry gently for 5 minutes until soft. Add the garlic and fry for about 30 seconds, then 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. 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. Serve with aioli.