Luke Mangan Chicken, Chorizo & Seafood Paella | Life on the Pass

Ingredients

• 800ml chicken stock⁠
• ¼ tsp saffron threads⁠
• 50ml extra virgin olive oil⁠⁠
• 500g chicken wings, cut in 1/2⁠⁠
• 60g cooking chorizo, sliced in 5 mm slices⁠⁠
• 1 onion, chopped⁠⁠
• 4 French shallots, peeled and chopped⁠⁠
• 2 Tbsp chopped garlic
• ¼ tsp smoked Spanish paprika⁠⁠
• 220g tin smoked piquillo peppers⁠⁠
• 250g large prawns, peeled and de-vained, leaving heads and tails intact⁠⁠
• 2 lobster tails, split lengthwise (optional)⁠⁠
• 4 King crab claws (optional)⁠⁠
• 330g (1 ½ cups) short grain Spanish rice such as bomba or calasparra⁠⁠
• 3 Tbsp chopped flat-leaf parsley⁠⁠
• 2 fresh bay leaves⁠⁠
• ½ cup dry white wine⁠⁠
• 100g fresh peas⁠⁠
• 12 clams, scrubbed⁠⁠
• 12 mussels, scrubbed⁠⁠
• 60g jamón or serrano ham, diced⁠⁠
• Lemon wedges and parsley for garnish⁠⁠