Squid and carabineros prawns with bomba rice and alioli

Preparation time
less than 30 mins

Cooking time
1 to 2 hours

Serves
Serves 4

Ingredients

For the alioli

  • 3 garlic cloves, crushed
  • 2 free-range egg yolks
  • 1 lemon, juice only
  • extra virgin olive oil, for drizzling
  • flaky sea salt

For the stock

  • extra virgin olive oil
  • 4 jumbo carabineros prawn heads
  • 1 litre/1¾ pints crab or shellfish stock

For the bomba rice

  • extra virgin olive oil
  • ½ fennel bulb, finely chopped
  • ½ Spanish onion, finely chopped
  • 5 garlic cloves, finely chopped
  • 300g/10½oz bomba rice
  • 100ml/3½fl oz anis liqueur
  • 100ml/3½fl oz brandy
  • 150ml/5fl oz dry white wine
  • handful flat leaf parsley, finely chopped

For the squid and prawns

  • 4 raw jumbo carabineros prawns, heads removed and used for stock
  • 2 medium squid, prepared and cleaned (ask your fishmonger to do this)