170g chorizo cut into thin slices
110g pancetta diced
2 cloves garlic finely chopped
1 large Spanish onion finely sliced
1 red pepper diced
1 tsp large soft thyme leaves
a pinch dried red chilli flakes
570ml Calasparra Spanish short grain rice
1 tsp paprika
125ml dry white wine
1.2 litres chicken stock heated with a pinch of saffron strands
8 chicken thighs chopped in half and browned
18 small clams cleaned
12 mussels cleaned
12 jumbo raw prawns in shells
450g squid cleaned and chopped into bite sized slices
110g fresh or frozen peas
50ml good quality extra virgin olive oil
1 head garlic cloves separated and peeled
5 tbsp chopped flat leaf parsley
Salt and pepper
Heat half the olive oil in a paella dish or heavy-based saucepan. Add the chorizo and pancetta and fry until crisp. Add the garlic, onion and pepper and heat until softened. Add the thyme, chilli flakes and rice and stir until all the grains of rice are nicely coated and glossy. Now add the paprika and dry white wine and when it is bubbling, pour in the hot chicken stock, add the chicken thighs and cook for 5-10 mins.
Now place the clams into the dish with the join facing down so that the edges open outwards. Sprinkle in the peas and chopped tomatoes and continue to cook gently for another 10 minutes.
Meanwhile, heat the remaining oil with the garlic cloves in a separated pan and add the prawns. Fry quickly for a minute or two then add them to the paella. Now do the same with the squid and add them to the paella too.
Scatter the chopped parsley over the paella and serve immediately.