3 egg yolks
1 lemon, zest and juice
1 garlic clove
250 ml canola oil
4 strands saffron (soaked in hot water for 15 minutes)
Combine all ingredients in blender, gradually add oil until thick and emulsified.
50 ml olive oil
2 sticks celery
1 fennel bulb
2 garlic cloves
100 g chorizo (blitzed in blender)
1 tbsp sweet smoked paprika
1 x 400 g can chopped tomatoes
1 x 400 g can chickpeas
200 g clams
Warm olive oil in large pot and add finely chopped celery, fennel, garlic, chorizo and paprika. Sweat until soft, then add chopped tomatoes and chickpeas. Simmer for 1 hour.
Serve immediately with clams or fish of your choice, pan-fried. Top with pre-made aioli.
CHEF’S TIP: Add chopped coriander and flat-leaf parsley for extra depth and flavour.
Recipe courtesy of Twenty Seven Steps