Gourmet rice with saffron aioli

Open the peppers and remove the seeds. Keep the peppers in warm water for at least 2 hours

Heat up the oil in a pan, and add the sliced garlic. Drain the peppers then add them to the pan with the chopped tomatoes, and cook slowly for about 60 mins, or until most of the water has evaporated. Mix the ingredients and pass through a fine sieve

Add the bouillon and some salt to taste. It should reach a pasty texture similar to a purée

Fry the prawn heads in the oil, smashing them down in order to extract all the flavours

Add the water and the fish bouillon and stir. Bring to the boil and boil for at least 10 minutes

To make the saffron aioli, first add the garlic, toasted saffron, a pinch of salt and a few drops of olive oil to a pestle and mortar. Smash the mixture until it becomes a smooth paste. Keep adding the mayonnaise gradually until emulsified. Transfer the mixture to a squeeze bottle

In a sauté pan, cook the finely chopped onion in olive oil. Add the calamari, cover and season with salt

After 10 mins, add the bay leaf and wine. Slow-cook until the onion is golden brown and soft, then cover the pan

Char the rosemary then add into the mixture for a smoked flavour. Leave the rosemary in the pan for a few minutes

Add 250g of salmorreta then cook for another 5 minutes

Add the rice and 1 litre of fish bouillon. Reserve some bouillon in case it’s needed at the end

Cook for 12 minutes or until the rice grains are nearly cooked

Preheat the oven to 200°C

Divide the mixture evenly – around 300g per tray – between square trays, so that it’s about 1 cm thick

Let the rice rest for 2 minutes, adding a touch more prawn bouillon if it looks very dry

Cook the rice in the oven for 5 minutes, adding more prawn bouillon as needed until the grains are cooked

Finish each dish with 2 cooked prawns and some drops of saffron aioli and saffron strands. Plate symmetrically