Ingredients

1.2 litres/2 pints chicken stock About 120 ml/4 fl oz olive oil 150g pancetta, cut into small dice 2 garlic cloves, finely chopped 1 large Spanish onion, finely diced 1 red pepper, seeded and diced 1 tsp fresh soft thyme leaves 1/2 tsp dried red chilli flakes 500g Spanish short-grain rice (calasparra) 1 tsp paprika 120 ml/4 fl oz dry white wine 1 sachet squid ink 18 small clams, cleaned 4 large tomatoes, peeled, seeded and diced 1 head garlic, cloves separated but not peeled 12 raw jumbo prawns, shells intact 450 g/1 lb squid, cleaned and chopped into bite-sized pieces 5 tbsp chopped fresh flat-leaf parsley Salt and freshly ground black pepper

Directions

1. Heat the stock to boiling point. Heat half the olive oil in a paella dish or large heavy-based sauté pan. Add the pancetta and fry for a few minutes until crisp and lightly golden, then transfer to a plate and set aside.

2. Add half the remaining olive oil to the pan. Add the finely chopped garlic, onion and pepper and continue to cook for another few minutes until the vegetables have softened but not coloured, stirring occasionally.

3. Add the thyme to the pan with the chilli flakes and rice and stir for about 2 minutes or until all the grains of rice are nicely coated and glossy. Stir in the paprika and then pour in the wine and allow it to bubble down a little, stirring. Pour in the hot chicken stock and the squid ink, add the cooked pancetta and heat gently stirring occasionally.

4. Fold in the tomatoes and season to taste. Stir the squid ink into the paella until completely mixed through. Put in the clams in the paella with the edges that will open facing outwards and continue to cook gently for another 10-15 minutes or until the rice is just tender. Remove from the hob and leave to rest in a warm place for 10 minutes.

5. Meanwhile, heat the remaining oil in a separate large frying pan. Stir in the unpeeled garlic cloves and then quickly tip in the prawns. Stir fry for a minute or two, then scatter the prawns over the paella, leaving the garlic cloves behind. Add the squid to the pan and stir fry for 1 minute or so until just tender, then scatter the squid over the paella; discarding the garlic. Garnish with the parsley and serve immediately, straight from the paella dish.