Squid and carabineros prawns with bomba rice and alioli

By Freddy Bird From Saturday Kitchen 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 …