50 mlolive oil100 gmpipis and clams, soaked8baby calamari, cleaned and cut into rings, tentacles reserved8medium green prawns, peeled, cleaned, tails intact50 mlpalomino fino sherry, such as Tio Pepe (see note)6garlic cloves, finely chopped2 tbspflat-leaf parsley, finely chopped400 gmbomba rice (see note)1 litre (4 cups)fish stock (see white beans with clams and albariño wine)1pinch of Spanish saffron threadsSofrito60 ml (¼ cup)olive oil25 gmpancetta, finely chopped4garlic cloves, finely chopped1fresh bay leaf1thyme sprig¼onion, finely chopped¼each of green and red capsicum, seeds removed, finely chopped1very ripe tomato, finely chopped
For sofrito, heat oil in a saucepan. Add pancetta, garlic and herbs and stir over low heat until soft (2 minutes). Add onion and cook until soft (5-10 minutes). Add capsicum and cook until soft (5-10 minutes). Add tomato and cook until soft (5-10 minutes). Season to taste and set aside.
Meanwhile, heat oil in a wide saucepan, add seafood, stir for 1-2 minutes over high heat, deglaze pan with sherry. Stir through garlic and parsley, season to taste, set aside.
Heat 80ml sofrito in a casserole over medium heat (freeze any remaining sofrito for another use). Stir through rice, then add fish stock and stir for 30 seconds. Add saffron, season to taste, then stir occasionally over low heat until rice is al dente (15-20 minutes). Add shellfish and serve immediately.
Note Palomino fino is a dry sherry available from select
bottleshops. Bomba rice is a short-grain rice from the Calasparra
region, available from delicadofoods.com.au. If unavailable, substitute
with another short-grain rice.