SERVES 4
300g fish bones
500ml water
2 garlic cloves
100g fresh parsley, chopped
2 tablespoons olive oil
2 onions chopped
1 tablespoon plain flour
250ml white wine
125ml squid ink
Salt and pepper to taste
A few sprigs of fresh parsley
250ml olive oil
250ml red wine
325g calasparra rice
500ml hot beef stock
55g cream cheese
1 tablespoon raisins, marinated in sweet
red wine
1 tablespoon pine kernels
400g raw king prawns, peeled
〉〉 To make a fish stock, put the fish bones and water in a large saucepan. Bring to the boil over a high heat, then simmer over a low heat for around 30 minutes. Strain the stock through a sieve into a clean saucepan. Do this over a very low heat to keep warm. Grind the garlic and parsley to a paste using a pestle and mortar.
〉〉 Heat the olive oil in a large saucepan over a medium heat and sauté the onions. Mix the fl our into a frying pan with a wooden spoon and cook for one minute. Add the white wine, stirring continuously as the sauce thickens. Gradually stir in half the ground garlic and parsley, and add enough fish stock to thin the sauce. When the sauce begins to boil, add the squid ink, salt and pepper. Turn down the heat to low and simmer gently until the sauce thickens; set aside.
〉〉 Blend the parsley sprigs and olive oil in a food processor for one minute, in order to make the oil.
〉〉 Bring the red wine to the boil in a pan, reduce the heat and then simmer until is has thickened.
〉〉 Heat four tablespoons of olive oil in a saucepan and sauté the remaining garlic and parsley. Stir in the rice, then gradually add the beef stock: add 175ml at a time, stirring continuously, and wait until the stock has been absorbed by the rice, before adding more. When all the beef stock has been added, use some of the remaining hot fish stock to keep the rice moist until cooked. Then stir in the cream cheese, raisins, pine kernels, salt and pepper.
〉〉 Brush the king prawns with olive oil. Grill for four minutes, until pink all over.
〉〉 Spoon a trail of squid ink base across each plate. Spoon some of the rice on top and crown with the king prawns. Drizzle some parsley oil and red wine reduction around the plates.