How do I make authentic Spanish paella?
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 Method 1. 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, an
