Serves 4

Remove the peel, the head, and tail of the prawns for the stock. Remove the back vein and discard. Put the prawns in the fridge while making the stock.

To make the stock, roughly chop the onion and the garlic clove. Once the pan is hot enough, add 1tbsp of olive oil, then fry the onion, the garlic and the prawn peels and heads until golden. Add the fish stock and water and bring it to a boil. Cover with a lid and leave to simmer for about 30 minutes, then pour the stock through a sieve and set aside.

For the rice: Finely chop the onion and the fennel. Peel and crush the garlic. Finely chop the chili (deseed it if you want). Coarsely grate the tomatoes.

Heat the olive oil in a heavy-bottomed saucepan and fry the onion and fennel with a pinch of salt for 10 minutes until soft, adding the garlic, chili, fennel seeds, smoked paprika and lemon zest for the last 2 minutes.

Add the grated tomatoes and fry for another 2 minutes over a high heat.

Add the rice and cook for a minute while stirring, then add the fish stock (650ml) and bring to the boil. Cover and simmer for about 15 minutes, stirring from time to time, until the rice is al dente and almost cooked.

Add the white wine, 400ml of water, the mussels and the clams. Cover again and shake a few times, then cook for 3-4 minutes. Discard any unopened shells, then add the prawns and cook for a few more minutes while stirring, until they turn pink.

Adjust the seasoning with salt and pepper, add a bit of lemon juice and olive oil and sprinkle each portion with coriander before serving.

Serve with piri piri on the side.