Method

1. Rinse clams under cold water and place in a bowl. Sprinkle with salt, cover with cold water; soak for a bit. Rinse clams thoroughly and drain.
2. Shell and devein prawns. Scrub mussels and remove beards.
3. In a sauce pan, heat the chicken stock; bring to a boil then take it off heat. Divide the stock evenly into 2 bowls; in one bowl add the saffron (to make infused stock).
4. Heat olive oil in a Paella pan/large skillet. Then add the onion, garlic and red pepper; sauté for a few minutes then add the tomato concasse.
5. Add the smoked paprika, rice and infused stock and leave to cook on a medium heat, stirring from time to time.
6. After 15 minutes the rice should be nearly cooked. At this point, pour in the rest of the stock along with the peas. Season if required.
7. Add prawns, mussels and squid; let it simmer for 5 minutes more, until the stock is absorbed.
8. Remove from heat and stand for 10 minutes.
9. Serve with chopped parsley and wedges of lemon.