Rick Stein served up a tasty arroz verde rice dish inspired by his visit to the Spanish city of Cadiz on Rick Stein’s Long Weekends.

The ingredients for the fish stock are: 1kg fish bones, such as lemon sole, brill and plaice, 1 onion, roughly chopped, 1 fennel bulb, roughly chopped, 100g celery, sliced, 100g carrot, roughly chopped, 25g button mushrooms, sliced and 1 sprig fresh thyme.

For the arroz verde: 4 tbsp olive oil, 60g shallots, finely chopped, 12 garlic cloves, finely chopped, 1 litre/1¾ pints fish stock (see above), 100g finely chopped flatleaf parsley, 1½ tsp salt and 400g short-grain paella rice, such as calasparra, 30 raw clams, preferably palourdes (vongole), scrubbed and 200g raw small prawns, peeled.

For the aioli: 4 garlic cloves, crushed, ½ tsp fine table salt, 1 medium free-range egg yolk and 175ml extra virgin olive oil.

See the recipe in Rick’s book titled: Rick Stein’s Long Weekends, available from Amazon now.