Rice cooked in fish stock with allioli (Arroz a banda)

1. Seed the ñora peppers, soak them in hot water for 30 minutes and scrape out the flesh; if you can't get them, use 1 pointed red pepper and 1 teaspoon smoked paprika instead. Bring the fish stock to the boil with the saffron.

2. For the allioli, pound the garlic to a paste with a pinch of salt in a mortar, then add the olive oil drop by drop, stirring constantly, until it becomes a thick, glossy cream.

3. Heat the olive oil in a paella pan and fry the diced squid and peeled prawns for 4-5 minutes.

4. Add the chopped garlic, the ñora flesh and the grated tomato and cook for 5 minutes until thick; stir in the rice and pour in the hot stock.

5. Season and cook over high heat for 8 minutes, then over medium heat for 10 minutes without stirring, until the rice has absorbed the stock and caught slightly on the bottom.

6. Cover and rest for 5 minutes, then serve with the allioli – this is the fishermen's simple but very tasty rice.

Tip: "A banda" means "on the side" – fishermen used to eat the fish separately as a second course and cook the rice in its broth.