Paella recipe
 An authentic seafood and chicken paella that boasts some of Spain’s finest ingredients, from calasparra rice to chorizo. Each serving provides 660kcal, 51g protein, 65g carbohydrate (of which 5g sugars), 20g fat (of which 6g saturates), 3.5g fibre and 2.1g salt. 170g/6oz chorizo, cut into thin slices110g/4oz pancetta, cut into small dice2 cloves garlic finely chopped1 large Spanish onion, finely diced1 red pepper, diced1 tsp soft thyme leaves¼ tsp dried red chilli flakes570ml/1pint calasparra (Spanish short-grain) rice1 tsp paprika125ml/4fl oz dry white wine1.2 litres/2 pints chicken stock, heated with ¼ tsp saffron strands8 chicken thighs, each chopped in half and browned18 small clams, cleaned110g/4oz fresh or frozen peas4 large tomatoes, de-seeded and diced50ml/2fl oz good olive oil1 head garlic, cloves separated and peeled12 jumbo raw prawns, in shells450g/1lb squid, cleaned and chopped into bite-sized pieces5 tbsp chopped flatleaf parsleySalt and freshly ground black pepper 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 50ml/2fl 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 Method 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 calasparra 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 minutes.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 separate 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. 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 calasparra 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 minutes. 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 calasparra 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 minutes. 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. 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 separate 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. Meanwhile, heat the remaining oil with the garlic cloves in a separate 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. Scatter the chopped parsley over the paella and serve immediately. Recipe tips If you don't have a pan large enough to hold all of the rice and paella ingredients, use two pans and divide the rice between them.