Gurnard with Paella Rice and Clams Recipe - Great British Chefs

Ingredients

• 1 gurnard, weighing approx. 2kg, filleted and pinboned
• fine sea salt
• freshly ground black pepper
• olive oil, for cooking
• 1/2 onion, finely chopped
• 1 garlic clove, grated
• 1 sprig of rosemary, smalled, chopped
• 2 plum tomatoes, skinned and chopped
• 250g of bomba rice
• 650ml of chicken stock, or fish stock
• 1 pinch of saffron
• 1/2 tsp smoked paprika
• 2 piquillo peppers, cut into 6
• 1 handful of broad beans, blanched and podded, or peas
• 1 tsp fine sea salt
• 0.5kg palourde clams
• 150ml of dry white wine
• 1 pinch of chilli flakes
• 2 sprigs of flat-leaf parsley, chopped
• extra virgin olive oil
• 1 pinch of flour, large