2 garlic cloves, finely chopped
1 lemon, juice only
1 onion, finely chopped
handful flatleaf parsley, roughly chopped
1 red pepper, roughly chopped
2 sprigs fresh thyme, leaves only
½ tsp dried chilli flakes
salt and freshly ground black pepper
50ml/2fl oz olive oil
4 tbsp extra virgin olive oil
½ tsp smoked hot paprika
½ tsp smoked sweet paprika
1 tsp saffron threads
4 large tomatoes, seeds removed, chopped
1.5 litres/2½ pints hot fish stock
150g/5oz chorizo, cut into small chunks
300g/11oz clams (discard any that don't close when gently tapped)
400g/14oz mussels, cleaned and debearded (discard any that don't close when gently tapped)
12 raw king prawns, shells on
300g/11oz raw tiger prawns, peeled and cleaned
150g/5oz baby squid, cleaned, trimmed and cut in half
500g/1lb 2oz paella rice, such as Calasparra
110g/4oz frozen peas, defrosted
175ml/6fl oz dry white wine