In your traditional paella pan, place 2 tbsp of the olive oil and brown the chorizo and chicken and put aside.
Add the remainder of the oil to the pan and the onion, celery and peppers and saute over a low-medium heat until soft, about 10 minutes.
Add rice, turmeric, paprika, saffron to pan and saute for a further 4 minutes, stirring constantly to ensure the rice does not stick to the pan.
Add 1/2 the chicken stock, the chicken and the chorizo, stir thoroughly and simmer gently for about 10 minutes until the stock is nearly absorbed, then add the remainder of the stock, prawns and peas, cooking until, again, the moisture is nearly absorbed. Check the rice to ensure it is cooked.
Lastly scrub the cockles and place on top of the dish and place in a hot oven until they open.
Remove from the oven, serve with wedges of lemon and crusty bread, good friends and a sangria!!! Ole Ole!
Chicken stock is usually salty so do not add any extra salt unless you have taste tested it.
Add spices and/or any other ingredients to your own taste. Some chorizo can be very spicy, so watch out! Try some sun dried pork, or marinate the chicken for a variation to the recipe.
Most of all remember this is a labour of love, it is not difficult but takes a little time, get the friends and family together around the kitchen or BBQ and have some fun!