75 ml (5 tbsp) olive oil
125 ml (½ cup) chorizo or spicy sausage, cut into thin slices
½ pack bacon, cut into small dice
4 chicken thighs, each chopped in half
2 cloves garlic, finely chopped
1 large onion, finely diced
½ red pepper, diced
5 ml (1 tsp) chopped fresh thyme leaves
¼ tsp dried red chilli flakes
500 ml (2 cups) Spekko Long Grain Parboiled Rice
5 ml (1 tsp) paprika
¼ cup dry white wine
60 ml (4 tbsp) chicken stock
¼ tsp turmeric
9 small clams, cleaned (optional, or use canned clams)
125 ml (½ cup) fresh or frozen peas
2 large tomatoes, de-seeded and diced
6 garlic cloves peeled
6 large raw prawns, in shells
225 g calamari, cleaned and chopped into bite-sized pieces
75 ml (5 tbsp) chopped flat leaf parsley
salt and freshly ground black pepper
1.Heat half the olive oil in a paella dish or heavy-based saucepan. Add the chorizo and bacon and fry until crisp. Set aside.
2.Lightly brown the chicken thighs and set aside.
3.Add the garlic, onion and pepper to the pan and heat until softened. Add the thyme, chilli flakes and Spekko 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 and turmeric. Add the chicken thighs and cook for 5-10 minutes.
4.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.
5.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.
6.Scatter the chopped parsley over the paella and serve immediately.