Nigel Barden served up seafood paella with alioli mayonnaise on Radio 2 Drivetime.

The ingredients are: 500g prepared medium-sized squid, cut into 3cm pieces, 5 tbsp olive oil, 3 garlic cloves, finely chopped, 150g shallot, finely chopped, 1½ red peppers, seeded and chopped into 1cm pieces, 1½ green peppers, seeded and chopped into 1cm pieces, 1½ tsp pimentón picante (smoked hot Spanish paprika), 225g large raw peeled prawns, 500g small clams, such as carpetshell, washed, 600g short-grain paella rice, such as Calasparra, 1 heaped tsp loosely packed saffron strands, 1.5 litres fish stock, 250g large mussels, cleaned, 6–8 cooked langoustines or unpeeled cooked crevettes, salt and alioli sauce, to serve (optional).

For the alioli sauce: 4 unpeeled garlic cloves, ½ tsp salt, 1 medium egg yolk and 175ml extra virgin olive oil.