Gourmet Rice with Saffron Aioli Recipe - Great British Chefs

Ingredients

• 3 dried ñora peppers
• 200g of olive oil
• 15g of garlic cloves, sliced
• 200g of ripe tomatoes, chopped
• 30g of rich vegetable paste bouillon
• 10g of salt, or to taste
• 10 fresh prawn heads
• 20g of oil
• 1.5l water
• 60g of fish bouillon paste
• 10g of garlic cloves, peeled
• 0.03g of saffron strands, toasted, plus extra for garnish
• 80g of mayonnaise
• 3 drops of olive oil
• 450g of onion, finely chopped
• 500g of calamari, 25 cm width, diced
• 1 bay leaf
• 400g of white wine
• 1 sprig of rosemary
• 600g of paella rice
• 40 cooked prawn tails