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
50ml/2fl 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
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Squid is a great sustainable fish that is easy to cook in seconds. Get your griddle as hot as possible to get ...
recipe posted by infility
This gorgeous Valencian dish is a one-pot wonder similar to paella that's a hit all over Spain and further afield.
Grilled squid with lemon, garlic and cumin
An authentic seafood and chicken paella that boasts some of Spain’s finest ingredients, from calasparra rice to chorizo.
Each serving provides 660kcal, 51g protein, 65g carbohydrate (of which 5g sugars), 20g fat (of which 6g saturates), 3.5g fibre and 2.1g salt.
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