Creamy artichoke rice with clams and Manchego cheese

For the stock
Gently fry the shallot in olive oil. Once it turns brown, add the leek, carrot and head of garlic. Then add the rock fish and cover with water. Bring to a boil, then reduce the heat and simmer for 2 hours until reduced to 1 1/2 l / 6 1/2 cups of stock. Strain through a fine chinois and set aside.

For the rice
Chop the onion and garlic and fry gently in the olive oil. When soft, add the clams and cover. When they open, remove and extract the flesh. Wash the artichokes, add to the onion mixture and cook for 30 seconds. Then add the rice and pour over the fish stock. After 17 minutes, bind the rice with grated Manchego cheese. Finally, add the clams and warm, without letting them dry out.

For the soy sauce
Mix all the ingredients and set aside.

Start with a bed of rice and top with the artichokes. Add a little soy and the lime rind and finish with the chives and spring flowers.

Chef's Remark:

"Rice and cheese form a perfect duo, especially when accompanied by some excellent clams from the Cantabrian Sea, and artichokes, which should be excellent whether they come from Tudela (PGI) or Benicarló (PDO). Good cooking must be based on the best raw materials so, provided that the ingredients are top quality, the end result should be delicious." Preparation by: Oriol Rovira