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Ingredients

• 1.5 litres strong chicken stock
• 0.5 tsp strands saffron
• 0.25 tsp paprika
• 1 small onion

• 4 boneless, skinless chicken breasts
• 0.5 tsp sea salt
• 100 ml olive oil
• 100 g chorizo sausages, cut in 1cm thick slices
• 1 large pork chop, boned and meat diced
• 100 g ham, diced, preferably prosciutto
• 1 medium onion, chopped
• 4 spring onions, roughly chopped
• 4 tbsp garlic, chopped
• 2 roasted peppers
• 500 g shrimps, small or medium, shelled
• 2 live lobster, split and divided into tail sections and claws
• 750 g white rice, ideally calasparra (Spanish short-grain rice)
• 5 tbsp parsley, chopped
• 2 bay leaves, crumbled
• 125 ml dry white wine
• 100 g peas, fresh or frozen
• 18 clams, or mussels, scrubbed

• 1 lemons, cut into wedges, for garnish
• 2 tbsp parsley, chopped

Description

Pete Luckett's Famed Spanish Rice Dish Is Studded With Fresh Fish And Chicken, And Flecked With Auburn-hued Saffron Strands

UK TV