1–2 garlic cloves, finely chopped
4 garlic cloves, peeled but left whole
2 tsp lemon juice
100g/3½oz finely chopped flatleaf parsley leaves
60g/2¼oz banana shallots, finely chopped
400g/14oz short-grain paella rice, such as Calasparra rice
4 tbsp olive oil
175ml/6fl oz extra-virgin olive oil
1½ tsp salt
½ tsp salt
1 litre/1¾ pint fish stock
1 free-range egg yolk
30 raw clams, preferably palourde clams, scrubbed
200g/7oz small raw prawns, peeled