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Arroz verde
Fruit and vegetables
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
60g/2¼oz
shallots
, finely chopped
12
garlic
cloves, finely chopped
100g/3½oz finely chopped flatleaf
parsley
4
garlic
cloves, crushed
Tins, packets and jars
400g/14oz short-grain paella rice, such as calasparra
Cooking ingredients
4 tbsp
olive oil
1 litre/1¾ pints fish
stock
(see above)
1½ tsp
salt
½ tsp fine table
salt
175ml/6fl oz extra virgin
olive oil
Dairy, eggs and chilled
1 medium free-range
egg yolk
Meat, fish and poultry
30 raw
clams
, preferably palourdes (vongole), scrubbed
200g/7oz raw small
prawns
, peeled
Other
1kg/2lb 4oz fish bones, such as lemon sole, brill and plaice
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