A delicious mixture of chicken, chorizo, clams and prawns will make Antony Worrall Thompson's paella a dish to remember
By Antony Worrall Thompson
  • Rating:
  • Serves: 8
  • Cook Time: 45 minutes
  • Prep Time: 30 minutes
  • Effort: medium



  • 18 small fresh clams, cleaned
  • 125 ml olive oil
  • 175 g chorizo, cut into 5mm thick slices
  • 115 g pancetta, diced
  • 8 chicken thighs, each cut in half
  • 1 large Spanish onion, finely diced
  • 1 tsp thyme
  • 2 clove garlic, finely chopped
  • ½ tsp dried red chilli flakes
  • 1 red pepper, diced
  • 1.2 litres chicken stock
  • 1 tsp strands saffron
  • 450 g calasparra rice
  • 3 bay leaves
  • 1 tsp paprika
  • 125 ml dry white wine
  • 1 tbsp lemon juice
  • 115 g frozen peas, thawed
  • 55 g unsalted butter
  • 4 large tomatoes, deseeded and diced
  • 5 tbsp chopped flat leaf parsley
  • grated rind of 1 lemons
  • black pepper
  • 12 raw, shell-on jumbo prawns
  • 450 g squid, cleaned and cut into bite-sized pieces


1. Discard any clams with damaged or broken shells, or any open clams that refuse to close when sharply tapped with a knife.

2. Place half the olive oil in a paella dish or large, heavy-based saucepan over a medium-high heat. Add the chorizo and pancetta and cook for 2-3 minutes, until crisp, then remove and set aside. Add the chicken pieces to the pan and cook for 2-3 minutes, until browned, then remove and set aside.

3. Add half the remaining olive oil to the pan with the onion, thyme, three-quarters of the garlic, the chilli flakes and the red pepper and cook over a medium heat for 8 minutes, or until the onion has softened without colouring.

4. Place the stock and saffron in a large saucepan and bring to the boil.

5. Meanwhile, add the rice, bay leaves and paprika to the onion and red pepper mixture and stir to coat the rice in the oil. Cook for 2 minutes, stirring continuously. Stir in the white wine, lemon juice and hot saffron stock and cook for a further 5 minutes.

6. Fold the chorizo, pancetta and browned chicken into the rice mixture. Cover in damp greaseproof paper and cook gently over a low heat for 10 minutes. Stir in the peas, then place the clams in the pan with the edges that will open facing outwards. Cover and cook for a further 5 minutes, or until all the clams have opened. Discard any that remain closed. Remove the greaseproof paper and fold in the butter, tomatoes, parsley and grated lemon rind. Season to taste. Cover loosely with kitchen foil to keep warm.

7. Place the remaining olive oil in a frying pan over a medium-high heat. Add the remaining garlic and the prawns and fry for 2-3 minutes, turning once, adding the squid for the last minute.

8. Scatter the prawns and squid over the paella and serve immediately.

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