Arroz mar y montaña ‘al horno’ with sherry alioli
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 …