{"id":112218,"date":"2016-11-25T22:51:32","date_gmt":"2016-11-25T21:51:32","guid":{"rendered":"http:\/\/thetalentzone.co.uk\/musictv\/?p=112218"},"modified":"2017-10-27T21:50:52","modified_gmt":"2017-10-27T20:50:52","slug":"rick-stein-arroz-verde-recipe-on-rick-steins-long-weekends","status":"publish","type":"post","link":"http:\/\/thetalentzone.co.uk\/musictv\/112218\/rick-stein-arroz-verde-recipe-on-rick-steins-long-weekends\/","title":{"rendered":"Rick Stein arroz verde recipe on Rick Stein’s Long Weekends"},"content":{"rendered":"

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.<\/p>\n

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.<\/p>\n

For the arroz verde: 4 tbsp olive oil, 60g shallots, finely chopped, 12 garlic cloves, finely chopped, 1 litre\/1\u00be pints fish stock (see above), 100g finely chopped flatleaf parsley, 1\u00bd tsp salt and 400g short-grain paella rice, such as calasparra, 30 raw clams, preferably palourdes (vongole), scrubbed and 200g raw small prawns, peeled.<\/p>\n

For the aioli: 4 garlic cloves, crushed, \u00bd tsp fine table salt, 1 medium free-range egg yolk and 175ml extra virgin olive oil.<\/p>\n

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