Gurnard with paella rice and clams

6
40 minutes

Ingredients

Gurnard

  • 1 gurnard, weighing approx. 2kg, filleted and pinboned
  • fine sea salt
  • freshly ground black pepper
  • olive oil, for cooking

Paella rice

  • 1/2 onion, finely chopped
  • 1 garlic clove, grated
  • 1 sprig of rosemary, smalled, chopped
  • 2 plum tomatoes, skinned and chopped
  • 250g of bomba rice
  • 650ml of chicken stock, or fish stock
  • 1 pinch of saffron
  • 1/2 tsp smoked paprika
  • olive oil, for cooking
  • 2 piquillo peppers, cut into 6
  • 1 handful of broad beans, blanched and podded, or peas
  • 1 tsp fine sea salt

Clams

  • 0.5kg palourde clams
  • 150ml of dry white wine
  • 1 pinch of chilli flakes
  • 2 sprigs of flat-leaf parsley, chopped
  • extra virgin olive oil
  • 1 pinch of flour, large

Method

1
Begin by cooking the paella rice. Pour a drizzle of olive oil into a large frying pan over a medium heat and add the onion. Sweat until soft and translucent, then add the rosemary, garlic and the salt and stir. Add the rice with the saffron, paprika and tomatoes, stir to combine then cover with the stock. Bring to a simmer, turn the heat down to low and leave to cook for 25 minutes (do not stir)
  • olive oil, for cooking
  • 1/2 onion, finely chopped
  • 1 sprig of rosemary, smalled, chopped
  • 1 garlic clove, grated
  • 1 tsp fine sea salt
  • 250g of bomba rice
  • 1 pinch of saffron
  • 1/2 tsp smoked paprika
  • 2 plum tomatoes, skinned and chopped
  • 650ml of chicken stock, or fish stock
2
After 25 minutes, sprinkle over the broad beans (or peas) and evenly lay the peppers on top of the rice. Continue cooking for 10 minutes or until all the stock has been absorbed, then remove from the heat, cover loosely with foil and leave to rest for 10–15 minutes
  • 1 handful of broad beans, blanched and podded, or peas
  • 2 piquillo peppers, cut into 6
3
While the rice is resting, prepare the clams. Pour a splash of extra virgin olive oil into a small saucepan over a medium heat and add the flour. Stir to combine, then add the wine and chilli, constantly stirring to bring everything together. Once boiling add the clams, then cover the pan and cook for 1 minute, giving the pan a good shake. Once the clams have all opened (discard any that do not naturally open), add the parsley and give the pan another shake to ensure all the juices and oil have emulsified together
  • extra virgin olive oil
  • 1 pinch of flour, large
  • 150ml of dry white wine
  • 1 pinch of chilli flakes
  • 0.5kg palourde clams
  • 2 sprigs of flat-leaf parsley, chopped
4
To cook the gurnard, cut each of the fillets into 3, leaving you with 6 even portions in total. Season all over and heat a splash of olive oil in a frying pan large enough to fit the gurnard in. Once hot, add the gurnard fillets skin-side down and fry until just cooked
  • 1 gurnard, weighing approx. 2kg, filleted and pinboned
  • fine sea salt
  • freshly ground black pepper
  • olive oil, for cooking
5
To serve, divide the rested rice between 6 warm plates (use a metal ring to achieve a neat circle of rice as in the photo). Ensure each plate has an even number of broad beans and peppers on top, then gently place a piece of gurnard skin-side up on top. Arrange the clams in their shells around the fish, then spoon over plenty of the cooking liquor. Serve immediately