Arroz verde

Ingredients

• 1kg/2lb 4oz fish bones, such as lemon sole, brill and plaice
• 1 onion, roughly chopped
• 1 fennel bulb, roughly chopped
• 100g/3½oz celery, sliced
• 100g/3½oz carrot, roughly chopped
• 25g/1oz button mushrooms, sliced
• 1 sprig fresh thyme
• 4 tbsp olive oil
• 60g/2¼oz shallots, finely chopped
• 12 garlic cloves, finely chopped
• 1 litre/1¾ pints fish stock (see above)
• 100g/3½oz finely chopped flatleaf parsley
• 1½ tsp salt
• 400g/14oz short-grain paella rice, such as calasparra
• 30 raw clams, preferably palourdes (vongole), scrubbed
• 200g/7oz raw small prawns, peeled
• 4 garlic cloves, crushed
• ½ tsp fine table salt
• 1 medium free-range egg yolk
• 175ml/6fl oz extra virgin olive oil

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