Ingredients

• 50ml/2fl oz olive oil
• 150g/5oz chorizo
• cut into small chunks
• 1 onion
• finely chopped
• 1 red pepper
• roughly chopped
• 2 garlic cloves
• finely chopped
• ½ tsp dried chilli flakes
• ½ tsp smoked hot paprika
• ½ tsp smoked sweet paprika
• 2 sprigs fresh thyme
• leaves only
• 500g/1lb 2oz paella rice
• such as Calasparra
• 175ml/6fl oz dry white wine
• 1.5 litres/2½ pints hot fish stock
• 1 tsp saffron threads
• 4 large tomatoes
• seeds removed
• chopped
• 12 raw king prawns
• shells on
• 300g/11oz raw tiger prawns
• peeled and cleaned
• 150g/5oz baby squid
• cleaned
• trimmed and cut in half
• 400g/14oz mussels
• cleaned and debearded (discard any that don't close when gently tapped)
• 300g/11oz clams (discard any that don't close when gently tapped)
• 110g/4oz frozen peas
• defrosted
• 1 lemon
• juice only
• salt and freshly ground black pepper
• handful flatleaf parsley
• roughly chopped
• 4 tbsp extra virgin olive oil

Directions

• Heat the olive oil in a large paella pan or frying pan until hot and add the chorizo. Cook for 2-3 minutes
• or until the chorizo starts to release its oils.
• Add the onion and pepper and cook for 1-2 minutes until just beginning to soften. Add the garlic
• chilli flakes
• hot and sweet paprika and thyme and fry for one minute.
• Add the paella rice and fry for two minutes until coated in oil.
• Add the white wine and simmer until reduced by half.
• Add the fish stock
• saffron and tomatoes and bring to a simmer
• then reduce the heat and cook for 10-15 minutes
• or until the rice is tender and the liquid nearly absorbed.
• Add all the seafood and cook for 3-4 minutes until cooked through.
• Add the peas and lemon juice and season
• to taste
• with salt and freshly ground black pepper.
• To serve
• stir in the flatleaf parsley and drizzle with the extra virgin olive oil.