Arroz mar y montaña ‘al horno’ with sherry alioli

Arroz mar y montaña ‘al horno’ with sherry alioli

Preparation time
less than 30 mins

Cooking time
1 to 2 hours

Serves
Serves 4–6

By Owen Morgan
From Saturday Kitchen

Ingredients

For the sofrito

  • 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

For the arroz

  • 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

For the sherry alioli

  • 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

To serve

  • olive oil, for drizzling
  • ½ lemon, for squeezing
  • warm crusty bread

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