1 garlic clove, smashed, plus 2 whole garlic cloves
2 garlic cloves, minced
1 lemon, zest and juice
lemon wedges, to serve
squeeze lemon juice
1 onion, diced
2 padron peppers, roughly chopped
2 tbsp roughly chopped fresh flatleaf parsley
few sprigs fresh thyme
600g/1lb 5oz ripe tomatoes
2 bay leaves, torn
salt and freshly ground black pepper
2 tbsp panko breadcrumbs
1 tbsp fennel seeds
5 tbsp olive oil, plus extra to serve
2 tbsp olive oil
olive oil, to serve
600g/1lb 5oz coarse sea salt
1 tbsp sherry vinegar
100ml/3½fl oz fino sherry
1–2 free-range egg whites, beaten
500g/1lb 2oz clams, scrubbed and debearded
4 large raw carabineros prawns, shells and heads on
4 small–medium squid with tentacles, cleaned and cut into rings
100g/3½oz stale bread, crusts removed
2 slices sourdough bread, toasted