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Ingredients

• 170g/6oz chorizo, cut into thin slices

• 110g/4oz pancetta, cut into small dice

• 2 cloves garlic finely chopped

• 1 large Spanish onion, finely diced

• 1 red pepper, diced

• 1 tsp soft thyme leaves

• ¼ tsp dried red chilli flakes

• 570ml/1pint calasparra (Spanish short-grain) rice

• 1 tsp paprika

• 125ml/4fl oz dry white wine

• 1.2 litres/2 pints chicken stock, heated with ¼ tsp saffron strands

• 8 chicken thighs, each chopped in half and browned

• 18 small clams, cleaned

• 110g/4oz fresh or frozen peas

• 4 large tomatoes, de-seeded and diced

• 125ml/4fl oz good olive oil

• 1 head garlic, cloves separated and peeled

• 12 jumbo raw prawns, in shells

• 450g/1lb squid, cleaned and chopped into bite-sized pieces

• 5 tbsp chopped flatleaf parsley

• Salt and freshly ground black pepper

Description

An Authentic Seafood And Chicken Paella That Boasts Some Of Spain’s Finest Ingredients, From Calasparra Rice To Chorizo.

BBC