Serves up to 8 people
Preparation time 30-45 minutes
Cooking time 30 minutes


170g/6oz chorizo sausage, sliced

110g/4oz bacon, diced small

2 cloves garlic finely chopped

5 garlic cloves, peeled and left whole

1 largish Spanish onion, finely chopped

1 red pepper, chopped/diced

1 tsp thyme

¼ tsp dried red chilli (flakes or crushed whole ones)

570ml/1pint rice (ideally short grain if you can get it, but long grain will do)

1 tsp paprika

125ml/4fl oz dry white wine

1.2 litres/2 pints chicken stock

8 boneless chicken thighs, sliced in half and browned

12 small clams, cleaned

110g/4oz fresh or frozen peas

4 large tomatoes, de-seeded and diced

125ml/4fl oz olive oil

12 jumbo raw prawns, in shells

450g/1lb squid, cleaned and chopped into 1 inch pieces

5 tbsp chopped flatleaf parsley

1 lemon, cut into wedges

Salt and freshly ground black pepper


1. Add half the olive oil to a paella dish or heavy-based saucepan, and heat. Add the chorizo and pancetta and fry until crisp. Add 2 cloves of chopped garlic, onion and pepper and heat until softened. Add the thyme, chilli flakes and rice, and stir around so that all the grains of rice are coated and glistening. Add the paprika and dry white wine then pour in the hot chicken stock, add the chicken thighs and cook for 8-10 minutes.

2. Next put the clams into the dish with the join facing down so that the edges open outwards. Add the peas and chopped tomatoes and continue to cook gently for another 10 minutes.

3. Meanwhile, heat the remaining oil with the whole garlic cloves in a separate pan and add the prawns. Fry quickly for 2 minutes,  then add them to the paella. Then fry off the squid in the same way, and add them to the paella.

4. Scatter the chopped parsley over the paella with some lemon wedges, and serve immediately – the quicker and hotter the better.