|125ml / 4 fl oz olive oil
1.4 kg / 3 lb chicken, cut into 8 pieces
350g / 12 oz spicy chorizo sausage, cut into 1cm / 1/2 in pieces
125g / 4 oz cured ham, diced
1 onion, peeled and chopped
2 red or yellow peppers, deseeded and cut into 2.5cm / 1 in pieces
4 garlic cloves, peeled and finely chopped
750g / 1 lb 10 oz short grain Spanish rice or Arborio rice
2 bay leaves
1 tsp dried thyme
1 tsp saffron strands, lightly crushed
200ml / 7 fl oz dry white wine
1.6 litres / 2 3/4 pints chicken stock
salt and freshly ground
125g / 4 oz fresh shelled peas
450g / 1 lb uncooked prawns
36 clams and/or mussels, well scrubbed
2 tbsp freshly chopped parsley
To garnish lemon wedges fresh parsley sprigs
Heat half the oil in a 45.5cm / 18 inch paella pan or deep wide frying pan. Add the chicken
pieces and fry for 15 minutes, turning constantly, until golden. Remove from the pan and reserve.
Add the chorizo and ham to the pan and cook for 6 minutes until crisp, stirring occasionally.
Remove and add to the chicken. Add the onion to the pan and cook for 3 minutes, or until beginning
to soften. Add the peppers and garlic and cook for 2 minutes; add to the reserved chicken, chorizo
Add the remaining oil to the pan and stir in the rice until well coated. Stir in the bay leaves,
thyme and saffron, then pour in the wine and bubble until evaporated, stirring and scraping up any
bits on the bottom of the pan. Stir in the stock and bring to the boil, stirring occasionally.
Return the chicken, chorizo, ham and vegetables to the pan, burying them gently in the rice.
Season to taste with salt and pepper. Reduce the heat and simmer for 10 minutes, stirring
occasionally. Add the peas and seafood, pushing them gently into the rice. Cover, cook over a low
heat for 5 minutes, or until the rice and prawns are tender and the clams and mussels open (discard
any that do not open). Stand for 5 minutes. Sprinkle with the parsley, garnish and serve.