- 45 ml / 3 tbsp olive oil
- 1 Spanish (Bermuda) onion, chopped
- 2 fat garlic cloves, chopped
- 150 g / 5 oz chorizo sausage, sliced
- 300 g / 11 oz small squid, cleaned
- 1 red (bell) pepper, cut into strips
- 4 tomatoes, peeled, seeded, and diced, or 200 g / 7 oz can tomatoes
- 500 ml / 17 fl oz / generous 2 cups chicken stock
- 105 ml / 7 tbsp dry white wine
- 200 g / 7 oz / 1 cup short grain Spanish rice or risotto rice
- a large pinch of saffron threads
- 150 g / 5 oz / 1 cup fresh or frozen peas
- 12 large cooked prawns (shrimp), in the shell, or 8 langoustines
- 450 g / 1 lb fresh mussels, scrubbed
- 450 g / 1 lb medium clams, scrubbed
- salt and ground black pepper
- Heat the olive oil in a paella pan or wok, add the onion and garlic, and cook until translucent. Add the chorizo and cook until lightly golden.
- If the squid are very small, leave them whole, otherwise cut the bodies into rings and the tentacles into pieces. Add the squid to the pan and sauté over a high heat for 2 minutes.
- Stir in the pepper strips and tomatoes and simmer gently for 5 minutes, until the pepper strips are tender. Pour in the stock and white wine, stir well and bring to the boil.
- Stir in the rice and saffron threads and season well with salt and pepper. Spread the contents of the pan evenly. Bring the liquid back to the boil, then lower the heat and simmer gently for about 10 minutes.
- Add the peas, prawns or langoustines, mussels and clams, stirring them gently into the rice.
- Cook the paella over a low heat for a further 15-20 minutes, until the rice is tender and all the mussels and clams have opened. If any remain closed, discard them. If the paella seems dry, add a little more hot chicken stock. Gently stir everything together and serve while pipping hot.