Bring the fish stock to the boil and infused with the saffron for about 20 minutes while you prepare the rest of the ingredients. Peel the artichokes with the help of a pairing knife, discard the harder outer leaves and the skin on the stalk. If the artichokes are older, remove the choke (the hair looking thing at the heart of the flower itself). Cut them into quarters or sixth’s depending on the size. Leave them in some cold water with the squeeze of half the lemon for them not to discolour.

Place a frying-pan over high heat to warm up. Pat dry and season the hake loins with salt and pepper. Add to the pan skin-side down, reduce the heat to medium and let it cook for 5 minutes on the skin side and 2 minutes on the other.

To prepare the garnish and sauce place a large frying-pan over medium heat, pour the olive oil and add the artichokes, fry them for 3 minutes. Add the finely chopped onion, the smoked panceta and hazelnuts and fry for 5 minutes. Add the finely chopped garlic and after 1 minute add the paprika and flour. Stir for another minute before pouring the white wine slowly and the saffron infused fish stock while stirring to dissolve any lumps from the thin roux we want to form. Add the clams, season with salt and pepper and let it all simmer for about 2 minutes before finishing it off with a sprinkle of chive and a good drizzle of extra virgin olive oil.