Paella

1) In a heavy-based saucepan or paella dish heat half the olive oil. Add the chorizo and pancetta and fry until crisp.
2) Add the garlic, onion and pepper and cook until softened.
3) Add the rice, and stir until all the grains of rice are nicely coated and slightly translucent. Now add the thyme and chilli flakes fry for a minute more then add the paprika and wine and when it is bubbling, add the chicken stock.
4) Add the chicken thighs and cook for 10-15 minutes.
5) Now place the clams into the dish making sure they are submerged. Add the peas and tomatoes and continue to cook gently for another 10 minutes.
6) Meanwhile in a separate pan, heat the remaining oil add the garlic cloves, prawns and the squid. Fry for a minute or two then add to the paella.
7) Scatter the chopped parsley over the paella and serve immediately.