Name: Roasted Red Mullet, Prawn Rice, Seaweed Roasted Potatoes
Yield: Serves 2
Ingredients: 3 red gambas prawns per portion, deveined and diced parsley, chopped; 1 kg sea lettuce, washed well, blanched and cooked; 2 onion; 1 kg large frozen prawns in the shells with heads on, roughly chopped; 200 ml pommace oil; 1 large red mullet or 2 smaller fillets, per portion; 1 kg langoustine bones, well roasted in the oven; 6 cloves garlic; 4 plum tomatoes, chopped; 2 carrots; 3 litres chicken or fish stock grated zest and juice of 1 orange and 1 lemon; 1.5 litre prawn stock; 3 cloves garlic, diced; 3 shallots, diced; 500 g bomba paella rice; Samphire, picked and blanched; Cockles, washed under running water to release sand; Salt and pepper, to taste; Chopped prawns, to taste Butter and olive oil, to taste Lemon, to taste; 300 g part-cooked rice, recipe above; Garlic and thyme, as desired; Olive oil or duck fat; baby new potatoes; 500 g soft unsalted butter