Put the fish bones, shallots and parsley stalks in a saucepan. Cover with 1 litre of water (or enough to cover the bones) and add the saffron. Bring to a gentle bubble and simmer over a low heat for 20 mins. Strain the fish stock. Will keep chilled for a few days or frozen for six months.

Check the fish fillets for bones, removing any you come across using tweezers. Cut each fillet into two or three pieces, season with salt and a pinch of saffron, then rub with 2 tbsp of the olive oil to coat. Heat the oven to 200C/180C fan/gas 6 and reheat the fish stock if it is cold. You should have about 800ml (top up with more water if necessary).

Heat 2 tbsp of the olive oil in a large ovenproof frying pan or paella pan. Add the garlic and sizzle for 30 seconds, then stir in the rice. After another minute, add the wine, stirring, until it has been absorbed by the rice. Pour in the hot stock and season well with salt. Bake for 25 mins (don’t cover the pan).

While the rice bakes, make the aioli. Pour 1 tbsp kettle-hot water over the saffron and leave to steep for 5 mins, then mix with the mayo and garlic. In another bowl, make the salsa by combining all of the ingredients – the preserved lemon will be very salty so check before adding any extra salt.

Carefully remove the dish from the oven and increase the heat to 220C/200C fan/gas 7. Place the fish pieces on top of the rice, skin-side up. Bake for 8 mins more until the rice is crispy on top and tender when you dig into the centre, and the fish is just opaque. Scatter with the parsley leaves and serve with the aioli and salsa.