4 garlic cloves, finely diced
3 garlic cloves, lightly crushed
½ lemon, for squeezing
2 large onions, finely diced
4 mixed peppers, cored, seeds removed and finely diced
4 piquillo peppers, torn in half
2 thyme sprigs
3 thyme sprigs
8 ripe tomatoes, cored, seeds removed and roughly chopped
600ml/20fl oz brown chicken stock
1 bay leaf
sea salt and freshly ground black pepper
100ml/3½fl oz extra virgin olive oil
1½ tbsp olive oil
125ml/4fl oz extra virgin olive oil
olive oil, for drizzling
200ml/7fl oz light olive oil or light rapeseed oil
small pinch saffron
3 garlic cloves, minced with sea salt
40ml/1½fl oz sherry vinegar
1½ tbsp mild smoked paprika
1 tbsp mild smoked paprika
1½ tbsp ñora pepper paste or tomato purée
2 tbsp oloroso sherry
3 free-range egg yolks
4 free-range chicken thighs, skin on and boneless
12 seasonal clams, such as palourde, scrubbed and debearded
75g/2¾oz smoked pancetta, diced
4 medium tiger prawns, whole shell on
600ml/20fl oz shellfish stock
warm crusty bread
400g/14oz paella rice